Yogurt Sauce For Salmon

•      1 small container no fat greek yogurt 
•      2 tablespoons Dijon mustard
•      2 tablespoons finely chopped fresh dill (or to taste), (optional: sprigs for serving )
•      Fresh ground salt and pepper
•      1 1/2 tsp of olive oil
•      1 Lemon – zest and juice one half, and cut the other half into wedges for serving
  

In a medium bowl combine the yogurt, dijon mustard, dill, lemon juice and zest, salt and pepper, and olive oil. Mix well and set aside.

Adapted from a couple of Martha Stewart recipes -- pictures from Martha Stewart's website as well.