Name: Pan-seared salmon with lemon-dill sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, 1-inch thick, scaled, and patted dry; 3.5 oz red potatoes, halved; 3 tbsp nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1 clove garlic, minced; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp water; 1 3/4 cups water

Instructions

Prep 15 min · Cook 10 min

Place the halved potatoes in a small pot and cover with water. Add a small pinch of the salt. Bring to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until fork-tender.
While the potatoes simmer, whisk together the Greek yogurt, lemon juice, chopped dill, minced garlic, and the 1 tbsp of water in a small bowl until spoonable. Season with a small pinch of the salt and pepper.
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 and press lightly with a spatula. Cook for 4 to 5 minutes without moving it until the skin is very crisp and the flesh is opaque about three-quarters of the way up the side.
Flip the fillet and cook for 2 to 3 minutes more until the fish is opaque in the center. Drain the potatoes while the salmon finishes. Done when flakes easily, 145°F.
Place the salmon and potatoes on a plate. Spoon the lemon-dill sauce over the salmon and serve immediately.

Nutrition

Ingredients

Instructions

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