NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup non-fat Greek yogurt

1 cup English cucumber

2 tbsp red onion

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Thinly slice the English cucumber into rounds and finely dice the red onion.

• 2

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, chopped fresh dill, and half of the sea salt and black pepper.

• 3

  Add the sliced cucumbers and diced onions to the bowl, tossing until evenly coated in the dressing, then set aside in the refrigerator to chill.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 5

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

• 7

  Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the warm salmon immediately alongside the chilled cucumber salad for a contrast of temperatures.