Name: Pan-seared salmon with lemon-dill sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 3.5 oz red potatoes, halved; 3 tbsp plain nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1/4 tsp garlic powder; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water; 3.5 oz asparagus, trimmed

Instructions

Prep 15 min · Cook 10 min

Place potatoes in a small pot and cover with the water and a pinch of salt. Bring to a boil, then simmer until fork-tender, about 12 minutes. Drain and keep covered to stay warm.
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, and garlic powder. Add a teaspoon of water if needed to reach a spoonable consistency. Season with a small pinch of salt and pepper.
Season the 1-inch-thick salmon fillet with salt and pepper. Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and press lightly with a spatula for 30 seconds. Cook until skin is crisp, about 5 minutes. Flip and cook until the flesh is opaque and flakes easily, about 2 minutes more. Remove salmon. Done when flesh is opaque and flakes easily, 145°F.
In the same skillet, add the asparagus and the remaining splash of water. Cover and steam over medium heat until bright green and tender, about 3 minutes.
Arrange the potatoes and asparagus on a plate. Place the salmon skin-side up next to the vegetables. Spoon the lemon-dill sauce over the fish and serve immediately.

Nutrition

Ingredients

Instructions

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