Name: Salmon with lemon-dill sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, 1-inch thick, patted dry; 3.5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3 oz green beans, trimmed; 2 tbsp plain nonfat Greek yogurt; 1/3 cup fresh dill, finely chopped; 1 tbsp lemon juice; 1 tsp olive oil; 1 clove garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water; 1 3/4 cups water

Instructions

Prep 20 min · Cook 15 min

Place the potatoes in a saucepan and cover with the large portion of water and half the salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the green beans to the saucepan with the potatoes and continue to simmer for 5 minutes until both are tender. Drain well and set aside. Done when tender.
In a small bowl, whisk together the Greek yogurt, chopped dill, half the lemon juice, the small portion of water, and a pinch of the salt and pepper.
Heat half the oil in a nonstick skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Toss in the drained potatoes and beans with the remaining lemon juice and a pinch of salt. Transfer to a bowl and cover to keep warm.
Wipe out the skillet. Season the salmon skin and flesh with the remaining salt and pepper. Heat the remaining oil over medium-high heat. Place the salmon in the pan skin-side down and press firmly with a spatula for 20 seconds. Cook for 4 minutes until skin is crispy. Flip and cook for 2 to 3 minutes more. Done when flakes easily, 145°F.
Remove the salmon from the pan and let it rest for 2 minutes. Place the potatoes and green beans on the plate. Top with the salmon and drizzle the lemon-dill sauce over the fish.

Nutrition

Ingredients

Instructions

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