• 8 salmon fillets, about 2 pounds
• 1 tablespoon dried dill flakes (or 2 tablespoons minced fresh dill)
• 1 tablespoon dried parsley flakes (or 2 tablespoons minced fresh parsley)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• For sauce
• 3/4 cup light mayonnaise
• 2 tablespoons Dijon-style mustard
• 1 tablespoon lemon juice
• 1 teaspoon prepared minced garlic
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper

Preparation

1. Preheat oven to 450 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
2. Rinse fillets and pat dry. Place in prepared pan.
3. In a small bowl, mix the dill, parsley, salt and pepper.
4. Sprinkle seasoning mixture over each fillet.
5. Bake, uncovered, at 450 degrees for 12 to 15 minutes or until desired doneness.
6. While salmon is cooking, prepare sauce. Place all ingredients in a bowl and mix well to blend.
7. Chill salmon and sauce separately in refrigerator for at least 2 hours before serving. Serve sauce on the side.

Contributed by: Quick & Kosher, JAMIE GELLER