• In a medium pot, add potatoes and cover with salted cold water by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain.

  • Meanwhile, heat grill to medium-high. Coat salmon with oil and season with 1/2 tsp salt and the pepper.

  • Grill salmon until just cooked through, 6 to 7 minutes per side. In a small bowl, whisk yogurt with next 3 ingredients and 1/2 tsp salt. Spoon sauce over salmon and potatoes, and serve lemon wedges on the side.

Nutrition Facts

461 calories; 18 g total fat; 732 mg sodium. 25 g carbohydrates; 47 g protein;