Name: Pan-seared salmon with lemon-dill sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, patted very dry; 1 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 4 oz red potatoes, halved; 3.5 oz green beans, trimmed; 1 tsp salted butter; 2 tbsp nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1 tsp water

Instructions

Prep 20 min · Cook 5 min

Place the potatoes in a small pot with a pinch of the salt and cover with water. Bring to a boil and cook for 8 minutes. Add the green beans to the same pot and cook until the potatoes are tender and beans are bright green, about 4 minutes more. Drain well.
In a small bowl, whisk together the Greek yogurt, most of the lemon juice, the chopped dill, the water, and a pinch of the salt until pourable and smooth.
Season the 1-inch-thick salmon fillet with the black pepper and a scant 1/4 teaspoon of the salt. Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and press firmly for 30 seconds. Cook until the skin is very crisp and the flesh is opaque about two-thirds of the way up the side, about 5 minutes. Flip and cook until the fish flakes easily, about 2 minutes more. Done when flakes easily, 145°F.
Toss the warm potatoes and green beans with the butter and any remaining salt if needed. Plate the vegetables next to the salmon and spoon the lemon-dill sauce over the fish. Brighten with the remaining lemon juice if desired.

Nutrition

Ingredients

Instructions

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