NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

PREPARATION

• 1

  Remove the salmon fillet from the refrigerator and pat it extremely dry with paper towels on both sides to ensure a crispy sear.

• 2

  Season the flesh side of the salmon evenly with the sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a non-stick or stainless steel skillet over medium-high heat until the oil is shimmering but not smoking.

• 4

  Carefully place the salmon in the pan, skin-side down, and press down gently with a spatula for 10 seconds to prevent curling.

• 5

  Sear the salmon for 4 to 5 minutes without moving it, allowing the skin to become golden and crispy.

• 6

  While the salmon cooks, whisk together the Greek yogurt, lemon juice, and finely chopped fresh dill in a small bowl until smooth.

• 7

  Flip the salmon fillet carefully and cook for an additional 2 to 3 minutes, or until the internal temperature reaches 125-130°F for medium-rare.

• 8

  Remove the salmon from the pan and let it rest for 2 minutes.

• 9

  Place the cooked quinoa on a plate, top with the pan-seared salmon, and drizzle the lemon-dill sauce over the top before serving.