Priscilla’s Salmon

Yield: 2 servings

zest and juice of one lemon, divided use

1 tablespoon soy sauce or coconut aminos
1 tablespoon Dijon mustard
2, 6-ounce salmon filets
1 tablespoon olive oil
salt and pepper to taste
4 ounces plain yogurt
2 tablespoons fresh dill, minced
2 tablespoons capers, drained

1. Marinate salmon in lemon juice, soy sauce, and mustard for up to two hours.
2. Drizzle salmon with olive oil, sprinkle with salt and pepper and broil on high for five to seven minutes, until cooked to desired temperature.
3. Mix yogurt, lemon zest, dill, capers and salt and pepper to taste. Serve this sauce on the side.