Name: Pan-seared salmon with lemon-dill sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, patted dry; 5 oz red potatoes, halved; 1/4 cup plain nonfat Greek yogurt; 2 tsp lemon juice; 1 cups fresh dill, chopped; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 cups water

Ingredients

9 items

5 oz skin-on salmon fillet, patted dry
5 oz red potatoes, halved
1/4 cup plain nonfat Greek yogurt
2 tsp lemon juice
1 cups fresh dill, chopped
1 tsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
2 cups water

Instructions

Prep 15 min · Cook 15 min

Place the potatoes in a small pot and cover with the water and half the salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 12 minutes. Drain and return to the pot.
In a small bowl, whisk together the Greek yogurt, lemon juice, half the chopped dill, and a pinch of salt and pepper. If the sauce is too thick to spoon, whisk in one teaspoon of water at a time until reaching a pourable consistency.
Season the 1-inch-thick salmon fillet with the remaining salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down. Press gently with a spatula. Cook until the skin is crispy and releases easily from the pan, about 5 minutes.
Flip the fillet when the flesh is opaque two-thirds up the side. Cook the other side until the fish flakes easily with a fork and reaches 130°F in the center, about 2 minutes more.
Toss the warm potatoes with the remaining dill and a pinch of pepper. Plate the potatoes, top with the salmon, and spoon the lemon-dill sauce over the fish.

Nutrition

Ingredients

Instructions

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