Roasted Salmon with Herbed-Yogurt

WoW.... This was good.  We try to eat salmon at least once a week, but typically we just grill with some S&P, and a little lemon on the side.  I was skimming through an issue of Martha Stewart Everyday FOOD and found this tempting recipe.  It called for fresh dill and parsley, which was perfect since my Aerogarden is now over flowing with these herbs.  The original recipe calls for using a 3 lb. fillet of salmon, but I just had baby fillets which still worked perfectly.

1/2 cup Greek yogurt (2%)
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill, plus sprigs for serving
2 tablespoons finely chopped fresh parsley
Coarse salt and ground pepper

 8 fillets (4 oz. each)
Lemon wedges, for serving

1. Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
2. Roast until opaque throughout, 15 minutes. Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.
   

THE VERDICT: Amazing!!!  Even the hubs loved it.  When I told him at first it was a yogurt topping he gave me the look, but as soon as he took  bite, he couldn't believe how good it was.  ENJOY!!