Name: Pan-seared salmon with lemon-dill sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, patted dry, 1-inch thick; 3.5 oz baby Yukon Gold potatoes, halved, 1 to 1 1/2 inches wide; 4 oz green beans, trimmed; 1/3 cup nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, finely chopped; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, bring water and half the salt to a boil. Add halved potatoes and simmer for 8 minutes.
While potatoes simmer, whisk Greek yogurt, lemon juice, chopped dill, and a pinch of pepper in a small bowl. Stir in one teaspoon of water if needed to reach a spoonable consistency. Season the salmon fillet with the remaining salt and half the pepper.
Add green beans to the saucepan with the potatoes. Heat olive oil in a nonstick skillet over medium-high heat. Place salmon skin-side down in the skillet and press gently. Cook until the skin is crispy, about 5 minutes. If your fillet is thicker than 1 inch, cook 1 minute longer per quarter-inch.
Flip the salmon and cook until the fish flakes easily, 2 to 3 more minutes. Meanwhile, drain the vegetables and return them to the warm pot, covered, to keep hot. Toss them with the remaining pepper. Done when flakes easily, 145°F.
Place the potatoes and green beans on a plate. Set the salmon beside the vegetables. Spoon the lemon-dill sauce over the vegetables and next to the fish so the salmon skin stays crisp.

Nutrition

Ingredients

Instructions

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