Salmon with Grapefruit-Dill Yogurt Sauce

Dear Diary,

Jackpot. Not only did we get strawberries and rhubarb in the crop share this week; we also got one of my most favorite herbs ever: dill! I know there are some dill-haters out there, so I'll warn you: this recipe is not for you. But you know what I always say, haters gon' hate! So here's a delicious, dill-icious way to jazz up your salmon (sorry for the pun)! Thanks to Tara from Nalls Produce for the dairy-free substitution idea. :)

Ingredients:

1 lb salmon fillet
2 slices grapefruit, + 2 tbsp grapefruit juice
2 tbsp spring onion, chopped (the ones I used in this recipe are rather large spring onions, but any size will do)
1 clove garlic, minced
3 tbsp dill
1 tsp olive oil
1/2 cup fat-free chicken stock
1/2 cup fat-free, plain yogurt (Tara tells me Tofutti sour cream is an excellent substitution for those with  dairy allergies/issues.)

Preheat your oven to 425 degrees. Cut two thin slices of grapefruit and place on top of the salmon. Bake salmon for approximately 15 minutes, or until cooked through.

Meanwhile, heat olive oil over medium heat. Add spring onions and cook until translucent, about 3 to 5 minutes. Add garlic and cook until golden. Add chicken broth and grapefruit juice and bring to a boil. Reduce heat and simmer an additional 3 minutes. Remove from heat and allow to cool. Add yogurt and dill. Remove grapefruit slices from salmon. Drizzle yogurt sauce over salmon and serve. Enjoy!

Nutrition information:

Serving size: 1/2 fillet | Serves 2

Calories: 364 | Fat: 15g | Carbs: 13g | Protein: 42g