Salmon with Yogurt Herb Sauce
From: The Reynolds Kitchens
Number of Servings: 4

4 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
Nonstick olive oil cooking spray
4 salmon fillets (4 to 6 oz. each)
Salt and pepper to taste
1 medium cucumber, peeled, seeded and cut into 1/2-inch cubes (to make 1 1/2 cups)
1 tablespoon chopped fresh dill OR 1 teaspoon dried dill weed

SAUCE:
1 cup plain lowfat yogurt
1 tablespoon chopped fresh dill OR 1 teaspoon dried dill weed
1 tablespoon chopped parsley
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon sugar
Salt and pepper

Preheat oven to 450F or preheat grill to medium-high. Spray foil with nonstick olive oil cooking spray.

Center one salmon fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Sprinkle with salt and pepper. Top with cucumber and dill.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 10 to 14 minutes on a cookie sheet in oven OR

Grill 8 to 12 minutes in covered grill.

Combine yogurt, dill, parsley, olive oil, mustard, sugar, salt and pepper. Serve with salmon. Garnish with fresh dill, if desired