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Seared Salmon with Dill Yogurt Sauce and Greek Salad Recipe

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Seared Salmon with Dill Yogurt Sauce and Greek Salad combines golden, flaky salmon with a cool lemon-dill yogurt sauce and a crisp Mediterranean-style salad. This fresh and satisfying meal comes together in about 30 minutes.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1 cup plain Greek yogurt
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 small garlic clove, finely grated
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 4 ounces feta cheese, cubed or crumbled
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Make the dill yogurt sauce by combining the Greek yogurt, dill, lemon juice, lemon zest, garlic, olive oil, salt, and black pepper in a small bowl.
  2. Stir until smooth, adjust the seasoning as desired, and refrigerate while preparing the remaining components.
  3. For the Greek salad, combine the tomatoes, cucumber, red onion, Kalamata olives, and feta in a large bowl.
  4. Drizzle the salad with olive oil and red wine vinegar. Add the oregano, salt, and black pepper, toss gently, and set aside.
  5. Pat the salmon fillets thoroughly dry with paper towels to help them develop a good sear.
  6. Season the salmon with salt, black pepper, and garlic powder.
  7. Heat the olive oil in a large skillet over medium-high heat. Add the salmon to the hot skillet, placing skin-on fillets skin-side down first.
  8. Cook without moving for 4 to 5 minutes, depending on thickness, allowing skin-on salmon to become golden and crisp.
  9. Carefully flip and cook for another 2 to 4 minutes, or until the salmon reaches the desired doneness and a safe internal temperature.
  10. Squeeze the fresh lemon juice over the salmon just before removing it from the heat.
  11. Divide the Greek salad among four plates and top each serving with a seared salmon fillet.
  12. Serve with the chilled dill yogurt sauce spooned over or alongside the salmon.

Notes

  • The salmon can be grilled instead of pan-seared for an outdoor cooking variation.
  • For a hands-off method, bake the seasoned salmon while preparing the salad and yogurt sauce.
  • For a tzatziki-style sauce, stir grated cucumber that has been squeezed of excess moisture into the dill yogurt.
  • For a dairy-free salad, omit the feta and add extra olives or avocado if desired.
  • Add red pepper flakes, cayenne, or smoked paprika to the salmon seasoning for extra heat.
  • Turn the meal into a grain bowl by adding quinoa, farro, couscous, or rice.
  • Store cooked salmon, yogurt sauce, and Greek salad separately whenever possible.
  • Refrigerate cooked salmon and dill yogurt sauce in airtight containers for 3 to 4 days. Greek salad is best fresh but can be refrigerated for 1 to 2 days.
  • Reheat salmon gently in a covered skillet over low heat or in a low oven to help prevent it from drying out.
  • Keep the dill yogurt sauce chilled and add it after reheating the salmon.

Nutrition

Find it online: https://thefamilycooking.com/seared-salmon-with-dill-yogurt-sauce-and-greek-salad-recipe/