Lap Band Recipe of the Week
Salmon with Mustard Dill Sauce

This salmon is so easy and so yummy!


  • 1/4 cup reduced fat sour cream
  • 1/4 cup reduced fat or light mayonnaise
  • 2 Tablespoons mustard
  • 1 teaspoon fresh dill or 1/2 teaspoon dried dill
  • 1 teaspoon lemon juice
  • salt and pepper
  • Six, 4 ounce salmon filets
  • 3/4 pound fresh asparagus spears, trimmed
  • Olive oil


  1. Blend sour cream, mayonnaise, and mustard until smooth.
  2. Add dill and lemon juice.
  3. Season to taste with salt and pepper. (May be prepared in advance and chilled).
  4. Preheat oven to 450 degrees.
  5. Arrange the salmon on a baking sheet.
  6. Toss the asparagus with 2 teaspoons of olive oil and place in a single layer on the baking sheet along side the salmon.
  7. Season salmon and asparagus with salt and pepper.
  8. Roast 12-14 minutes, or until salmon is just cooked through.
  9. Transfer to serving plates and spoon the mustard dill sauce over the roasted salmon.

Serving size = 4 ounces salmon, 4 asparagus spears, 2 Tablespoons sauce.

Per serving: 269 calories, 33 grams protein, 3 grams carbohydrate, 12 grams fat.

Recipe from Susan Maria

Alternative serving suggestions:

  • Serve leftover cold salmon over a small bed of baby spinach and use mustard dill sauce as dressing.
  • Serve "shrimp cocktail," using mustard dill sauce as the dipping sauce. (Buy fully cooked, frozen shrimp and run under cold water to defrost.)
  • Cold salmon salad: Flake leftover salmon and mix with broccoli and a small amount of brown rice. Sprinkle with low sodium teriyaki sauce.

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