• prep: 50 min
• cook: 0 hr
• total: 50 min

servings:

• 3 tablespoons unsalted butter
• 2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups)
• 1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups)
• Coarse salt and freshly ground pepper
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon whole-grain mustard
• 1 tablespoon Dijon mustard
• 2 teaspoons minced garlic
• 2 teaspoons low-sodium soy sauce
• 2 1/4 pounds salmon fillet, preferably wild, skin removed
• 1/4 cup packed dill sprigs, plus 6 more sprigs for tops
• Extra-virgin olive oil

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