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 Atlantic salmon fillet, patted dry, 1 inch thick; 3.5 oz red potatoes, cut into 3/4-inch cubes; 1/4 cup nonfat Greek yogurt; 1 tbsp lemon juice; 2/3 cup fresh dill, minced; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 3/4 cups water

Ingredients

9 items

6 oz skin-on Atlantic salmon fillet, patted dry, 1 inch thick
3½ oz red potatoes, cut into 3/4-inch cubes
1/4 cup nonfat Greek yogurt
1 tbsp lemon juice
2/3 cup fresh dill, minced
1 tsp olive oil
3/4 tsp salt
1/2 tsp black pepper
1 3/4 cups water

Instructions

Prep 15 min · Cook 10 min

Place the cubed potatoes in a small saucepan and cover with water. Add a large pinch of the salt. Bring to a boil over high heat, then reduce to a simmer until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Drain well.
In a small bowl, whisk together the Greek yogurt, lemon juice, and most of the minced dill, saving a pinch for the potatoes. Season with a pinch of salt and pepper. Whisk until spoonable, adding a splash of water if needed to thin.
Season the salmon with salt and pepper, making sure the skin is very dry. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down. Press firmly with a spatula for 10 seconds. Cook until the skin is very crisp and the flesh is opaque about two-thirds up the side, about 4 to 5 minutes.
Flip the fillet and cook the second side until the center is just opaque, about 1 to 2 minutes more. Toss the hot potatoes with the remaining dill and a pinch of salt and pepper. Plate the salmon alongside the potatoes and spoon the sauce over the fish. Done when flakes easily at the thickest part, 145°F.

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Ingredients

Instructions

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