6 to 8 salmon fillets, at least 1" thick
1 cup light sour cream
1 tbsp. Dijon mustard, grainy or smooth
2 tbsp. chopped fresh dill 
Pinch of salt and pepper

Preparation Time 10 minutes
Baking Time 10 minutes

Makes 6 to 8 Servings

Preheat oven to 450 degrees. Place rack at highest level in oven. Using a baking tray with sides, line tray with ungreased foil. Lightly brush flesh of fish with oil, but not skin side. Place skin-side down on lined baking tray. Bake for 10 minutes.

2. Meanwhile, stir sour cream, Dijon, dill, salt and pepper together. When salmon is baked, carefully lift fish with a large metal spatula onto heated dinner plates, leaving skin stuck to foil. Spoon some sauce over top of salmon and garnish with a sprig of fresh dill. Serve any remaining sauce in a dish.