Name: Pan-seared salmon with lemon-dill sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 3.5 oz red potatoes, cut into 1/2-inch pieces; 1 tsp olive oil; 1/4 cup nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed; 1 tsp water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In an oven-safe skillet, toss the potatoes with half the olive oil, half the garlic powder, and a pinch of salt. Roast for 15 minutes.
Toss the asparagus with a few drops of the oil and a pinch of salt. Add it to the skillet with the potatoes and roast until the potatoes are tender and the asparagus tips are lightly browned.
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, water, and the remaining garlic powder and black pepper until smooth and spoonable.
Season the 1-inch-thick salmon with salt and pepper. Transfer roasted vegetables to a plate and wipe the skillet clean. Heat the remaining oil over medium-high heat. Place the salmon skin-side down and press with a spatula for 20 seconds. Cook for 5 minutes, then flip and cook for 3 minutes more until the flesh flakes easily. Done when flakes easily, 145°F.
Arrange the roasted potatoes and asparagus on the plate. Top with the salmon fillet and spoon the lemon-dill sauce over the top.

Nutrition

Ingredients

Instructions

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