Salmon with Creamy Mustard Sauce

A simple pan-seared salmon topped with a tasty creamy mustard sauce.


  • 14 cup dry whole wheat couscous
  • Black Pepper to taste
  • 34 tbsp nonfat plain Greek Yogurt
  • 3 tsp Dijon mustard
  • 34 whole garlic clove
  • 112 tsp Olive Oil
  • Salt to taste
  • 18 tsp rosemary + 2 sprigs for garnish
  • 12 tsp honey
  • 14 cup reduced sodium chicken broth
  • 18 medium onion
  • 4 oz (113g) salmon filet
  • 1 cup fresh broccoli
  • 1 slice whole wheat bread
  • 1 tsp whipped butter


  1. Cook couscous according to package directions.
  2. Coat a large non-stick pan with canola spray and heat on medium-high.
  3. Place the salmon in the pan and cook 3 to 4 minutes per side. TIP: Prep the vegetables and herbs while the fish cooks. Remove to a dish and keep warm.
  4. Turn the heat to medium and add the oil. When it simmers, add the chopped onion and sauté 5 to 6 minutes, or until translucent. Add the minced garlic to pan and sauté 30 seconds, stirring constantly. Add the broth, mustard, and honey and bring to a boil. Cook 5 minutes or until reduced to about 1/4 cup, stirring occasionally. Stir in the yogurt, chopped rosemary, pepper, and salt.
  5. Place a steamer insert in a saucepan and will with water to just below the bottom of the steamer. Cover and bring water to a boil. Place broccoli in steamer insert and cover. Steam for about 5 minutes or until tender.
  6. Plate the Salmon and spoon the mustard sauce over top. Garnish with rosemary sprigs. Serve couscous, broccoli, and bread on the side.
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