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

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, garlic powder, and a third of the water. Season with a pinch of the salt and pepper. If it is too thick to spoon, whisk in more of the water. Set aside.
Place the asparagus and the rest of the water in a skillet over medium-high heat. Cover and steam until bright green and tender, about 3 to 4 minutes. Remove the asparagus, season with a pinch of salt, and wipe the skillet dry.
Season the salmon on both sides with the rest of the salt and pepper. Heat the olive oil in the skillet over medium-high heat. Place the salmon skin-side down and press lightly for 30 seconds. Cook until the skin is crispy, about 4 minutes. Flip and cook until the fish flakes easily with a fork and the center is just opaque, about 2 to 3 minutes more. Done when flakes easily, 145°F.
Plate the asparagus and top with the salmon, skin-side up so it stays crisp. Spoon the lemon-dill sauce over the fish and serve right away.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes