Name: Pan-seared salmon with lemon-dill sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, 1-inch thick, patted dry; 5 oz red potatoes, halved, or quartered if larger than a golf ball; 2 tbsp nonfat Greek yogurt; 2 tsp lemon juice; 1/3 cup fresh dill, finely chopped; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 cups water

Ingredients

9 items

5 oz skin-on salmon fillet, 1-inch thick, patted dry
5 oz red potatoes, halved, or quartered if larger than a golf ball
2 tbsp nonfat Greek yogurt
2 tsp lemon juice
⅓ cup fresh dill, finely chopped
1 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
2 cups water

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, cover the potatoes with the water and half the salt. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until tender when pierced with a knife tip. Drain and keep warm.
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, a third of the remaining salt, and a pinch of black pepper. If the sauce is too thick to spoon, stir in 1 teaspoon of water.
Season the salmon on both sides with the remaining salt and pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan, skin-side down. Press firmly with a spatula for 30 seconds. Cook for 5 minutes without moving until the skin is golden and releases easily. If using a thinner fillet, cook for 4 minutes. Done when skin is crispy and releases easily from the pan.
Flip the salmon and cook for 2 to 3 minutes more. A thinner fillet will only need 1 to 2 minutes more. Done when flakes easily with a fork and is opaque in the center, 145°F.
Toss the drained potatoes with a spoonful of the sauce. Place the potatoes on the plate and nestle the salmon alongside. Spoon the remaining sauce over the fish.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes