Name: Pan-seared salmon with lemon-dill sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 3 oz red potatoes, halved; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 tbsp plain nonfat Greek yogurt; 2 tsp lemon juice; 1 cup fresh dill, finely chopped; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 20 min · Cook 10 min

Place the potatoes in a small pot and cover with the water and a third of the salt. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes.
Add the green beans to the pot. Continue simmering until the potatoes are tender and the beans are bright green, about 5 minutes more. Drain the vegetables.
While the vegetables cook, whisk together the Greek yogurt, lemon juice, dill, minced garlic, a splash of water, and a third of the salt in a small bowl. Set the sauce aside.
Season the salmon on both sides with the remaining salt and the black pepper. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan, skin-side down, and press firmly with a spatula for 10 seconds. Cook without moving it for 5 minutes to crisp the skin.
Flip the salmon and cook for 3 minutes more. A thinner fillet may need only 2 minutes. The fish should flake easily with a fork and be opaque in the center. Done when flakes easily and opaque in the center, 145°F.
Arrange the potatoes and green beans on a plate. Place the salmon on top, skin-side up, and spoon the lemon-dill sauce over the fish and vegetables.

Nutrition

Ingredients

Instructions

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