Stone-Ground Mustard Salmon with Warm Dill Potato Salad

Ingredients

• Nonstick aluminum foil
• 4 fresh salmon fillets, skin removed (1 ½ lb)
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 2 teaspoons fresh dill, finely chopped
• 3 tablespoons reduced-fat mayonnaise
• 3 tablespoons stone-ground mustard
• ½ teaspoon smoked paprika

Steps

1. Preheat oven broiler on HIGH; position oven rack in center of oven. Line baking pan with foil.
2. Check salmon for bones; place on pan and season with salt and pepper. Chop dill; combine with mayonnaise, mustard, and paprika. Spread mustard mixture evenly over each fillet.
3. Broil salmon 5–6 minutes or until topping has browned slightly and fish is 145°F. Serve.

Ingredients

• Nonstick aluminum foil
• 24 oz baby red potatoes
• ½ fennel bulb
• 2 teaspoons fresh dill
• 3 tablespoons herb garlic butter
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup ranch yogurt dressing
• ¼ cup dill pickle relish

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Halve potatoes; chop fennel and dill. Melt butter.
2. Toss butter with potatoes, fennel, salt, and pepper; place in single layer on baking sheet. Bake 15–18 minutes or until tender when pierced with a fork. Let stand 5 minutes to cool.
3. Combine dill, dressing, relish, and potatoes; toss until blended. Serve.