Name: Salmon with lemon-dill potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch cubes; 1/4 cup nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1/2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 3/4 cups water; 1 clove garlic, minced; 1 1/2 tsp capers, drained and chopped

Nutrition

Per serving

475 calories

Protein: 44g; 36% of calories
Carbs: 21g; 17% of calories
Fat: 25g; 46% of calories

Instructions

Prep 15 min · Cook 10 min

Place potatoes in a small saucepan and add enough water to cover by 1 inch. Add half the salt. Bring to a boil, then reduce heat and simmer for 12 minutes until fork-tender. Drain and return the potatoes to the warm pot.
While potatoes cook, whisk together the Greek yogurt, lemon juice, chopped dill, minced garlic, chopped capers, and a pinch of black pepper in a small bowl.
Season the salmon on both sides with the remaining salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat. Place the salmon flesh-side down and cook for 4 minutes until golden. Flip and cook on the skin side for 2 to 3 minutes more until the fish flakes easily. Done when flakes easily, 145°F.
Toss the warm potatoes with one spoonful of the yogurt sauce. Plate the salmon alongside the potatoes and top the fish with the remaining sauce.

Nutrition

Ingredients

Instructions

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