Pan-Seared Salmon with Lemon-Dill Yogurt Sauce
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
- Servings: 4
Photography: Kirsten Strecker
Source: Body+Soul, June 2005
- 1 cup plain soy or regular yogurt
- 2 tablespoons chopped fresh dill
- 2 teaspoons lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 4 4-ounce salmon fillets
- 1 tablespoon canola oil
- 3 cloves garlic, finely chopped
- 2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
- Salt and pepper, to taste
In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.