Salmon Fillets with Creamy Corn & Dill

I love cooking with herbs, and dill is my favorite in the spring time. Dill is a staple herb in Mediterranean cuisine and a staple in my kitchen (I am from the Mediterranean after all!). It is a perfect herb to be used with fish and dairy. I make plain yogurt with fresh chopped dill, fresh garlic and chopped cucumber. My girls love it as a dip for vegetables and as a starter dish with whole wheat pita bread. I also use dill as an herb in many other fish recipes. I combine fresh dill, lemon slices, olive oil and sea salt to season whole trout and bake it in the oven.

• Dill is a good source of calcium, iron and magnesium.
• Salmon is a great source of protein, B12, niacin, and selenium, and is an excellent source of B6 and magnesium and the “good fats” (omega-3 fats) which makes it heart-friendly.
• Substituting cream with low-fat evaporated milk makes this recipe even healthier by reducing the amount of fat without sacrificing flavor.

You can try this recipe with other types of fish, and also experiment with different herbs to make your meals more nutritious.

• Salmon Fillets with Creamy Corn & Dill
• Cooking with evaporated milk
• More salmon recipes
• Get a Carnation coupon

Related herb recipes:

Chilled Spring Avocado-Cucumber Soup

Spring Herb Omelets