Salmon w/ Lemon & Dill

Ingredients:

• 1 pound center-cut salmon fillet, cut into 4 pieces
• 2 tablespoons dry white wine (or water)
• salt and fresh ground black pepper
• 2 tablespoons finely chopped shallots
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat milk
• 2 tablespoons fresh dill, chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard

Instructions:

Preheat your oven to 425°. Coat a shallow dish with cooking spray, then place the salmon, skin side down, in the prepared dish. Sprinkle with wine, season with salt and pepper, then sprinkle with shallots. Cover with aluminum foil and bake until the salmon is opaque in the center, 15 to 20 minutes.

Meanwhile, place the mayonnaise in a small saucepan. Gradually whisk in the milk. Set the saucepan over medium-low heat and cook, whisking constantly, until the mixture is smooth and heated throughout but not bubbling, about 2 minutes. Remove from the heat and still in the dill, lemon zest, juice and mustard. Season with salt and pepper to taste. Keep warm.

When the salmon is ready, transfer the pieces to the dinner plate. Pour the liquid remaining in the baking dish into the reserved sauce and stir to mix. Spoon the sauce over salmon and serve.