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.
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.