Name: Pan-seared salmon with lemon-dill sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 3 oz red potatoes, diced into 1/2-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp nonfat Greek yogurt; 3/4 tsp lemon juice; 3 tbsp fresh dill, chopped; 1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with one third of the olive oil, one quarter of the salt, and half the pepper. Roast for 15 minutes.
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, and one quarter of the salt. Set the sauce aside.
Move the potatoes to one side of the sheet pan. Add the green beans to the other side and toss with one third of the olive oil, one quarter of the salt, and the remaining pepper. Roast for 10 minutes more until the potatoes are tender.
While the vegetables finish, season the salmon fillet with garlic powder and the remaining salt. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Place the salmon in the pan skin-side down and cook for 6 minutes without moving it. Flip and cook for 3 minutes more. Done when fish flakes easily, 145°F.
Serve the seared salmon alongside the roasted potatoes and green beans. Top the salmon with the lemon-dill yogurt sauce.

Nutrition

Ingredients

Instructions

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