Name: Pan-seared salmon with lemon-dill sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 3.5 oz red potatoes, cut into 1/2-inch wedges; 3 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 2 tbsp nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/3 cup fresh dill, chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a rimmed baking sheet, toss the potato wedges with half the oil, one third of the salt, and half the pepper. Roast for 25 minutes until golden and tender.
In a small bowl, whisk the Greek yogurt, lemon juice, chopped dill, half the remaining salt, and 1 to 2 teaspoons of water until the sauce is pourable. Set aside.
Season the salmon on both sides with the remaining salt and pepper. Heat the remaining oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down, pressing gently for 20 seconds. Cook for 5 minutes until the skin is very crisp. Flip and cook for 3 minutes more until the center is just opaque. Remove to a plate. Done when flakes easily and opaque in the center, 145°F.
In the same skillet, add the green beans and the remaining water. Cover and cook for 4 minutes until crisp-tender. Uncover, add the minced garlic, and stir for 1 minute until fragrant.
Arrange the roasted potatoes and garlicky green beans on the plate. Add the salmon fillet and spoon the lemon-dill sauce over the fish.

Nutrition

Ingredients

Instructions

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