Since we’re nearing the end of January, we’re going to guess that many of you (Team Rue included) have given up on those healthy eating resolutions. The first 2 weeks were great — green juice and lean proteins galore! — but then it was the NFL playoffs, or The Bachelor on Monday nights, and pizza + wine won every time.

But, nutritionist Jennie Miremadi — our health queen! — has found a way to make even the leanest, cleanest, and greenest meals taste amazing. She makes healthy eating seem approachable and enticing. Today, Jennie is sharing a recipe that will totally obliterate the idea of takeout tonight. With a creamy mustard caper sauce, this salmon dish feels really indulgent.

Wild Alaskan Salmon with Creamy Mustard Caper Sauce
(Serves 4)

Creamy Mustard Caper Sauce Ingredients

  • 4 tbsp. CoYo natural coconut milk yogurt
  • 2 tbsp. Annie’s Organic Horseradish Mustard
  • 2 tbsp. capers, chopped
  • 4 tbsp. water
  • Himalayan pink salt and ground, black pepper to taste

Creamy Mustard Caper Sauce Directions

  1. Add ingredients to a bowl and mix to combine.
  2. Adjust salt and pepper to taste.
  3. Set aside until ready to serve with salmon.

Wild Alaskan Salmon Ingredients

  • 1 pound wild Alaskan salmon fillets
  • 1 tbsp. extra-virgin olive oil
  • Himalayan pink salt and ground, black pepper to taste
  • 1 Meyer lemon
  • Capers, chopped (optional)

Wild Alaskan Salmon Directions

  1. Season both sides of salmon fillets with salt and pepper.
  2. Heat olive oil in a sauté pan over medium heat and cook salmon until bottom side of salmon fillet releases from pan easily, about 4 minutes. Then, flip salmon and cook for another 3-4 minutes, or until fish is just cooked through.
  3. Remove salmon from stove.
  4. Squeeze Meyer lemon juice over cooked salmon fillets.
  5. Sprinkle salmon fillets with capers, if desired.
  6. Serve with Creamy Mustard Caper Sauce and enjoy!