Name: Salmon with lemon and dill
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, about 1 inch thick, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 tbsp plain nonfat Greek yogurt; 1 tbsp lemon juice; 1/2 cup fresh dill, chopped; 5 oz green beans, trimmed; 2 tbsp water

Nutrition

Per serving

457 calories

Protein: 41g; 35% of calories
Carbs: 13g; 12% of calories
Fat: 27g; 53% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk together the Greek yogurt, most of the lemon juice, and chopped dill. Stir in a pinch of the salt and a pinch of pepper until the sauce is spoonable. Set aside.
Place green beans and water in a 12-inch nonstick skillet over medium-high heat. Cover and steam until bright green and tender-crisp, about 4 to 5 minutes. Transfer beans to a bowl, toss with a pinch of salt and the remaining lemon juice, and cover to keep warm. Wipe the skillet dry.
Season the salmon fillet with the remaining salt and pepper. Heat olive oil in the same skillet over medium-high heat. Place the salmon in the pan skin-side down. Cook until the skin is crisp and the flesh is opaque two-thirds of the way up the side, about 4 to 5 minutes. Flip and cook until the salmon flakes easily, about 1 to 2 minutes more. Done when Salmon flakes easily with a fork, 145°F.
Place the salmon and green beans on a plate. Spoon the lemon-dill sauce over the salmon.

Nutrition

Ingredients

Instructions

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