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

Ingredients

9 items

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

Instructions

Prep 15 min · Cook 10 min

Place the chopped potatoes in a small saucepan and cover with the water and a third of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 10 to 12 minutes. Drain and toss with a pinch of the pepper. Done when fork-tender.
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, and another third of the salt and pepper. If the sauce is too thick to spoon, stir in a teaspoon of water.
Season the salmon on all sides with the remaining salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the salmon skin-side down and press gently with a spatula for 10 seconds. Cook until the skin is very crispy, about 5 minutes. Flip and cook for another 2 to 3 minutes until the fish flakes easily at the thickest part. Done when flakes easily at the thickest part, 145°F.
Spoon the dill sauce onto the plate. Arrange the potatoes next to the sauce. Place the salmon skin-side up on top of the sauce to keep the skin crispy.

Nutrition

Ingredients

Instructions

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