Pan-Seared Salmon with Cucumber-Dill Salad
Ingredients
- 4 ozsalmon fillets (skin-on)
- 1 tablespoonolive oil
- ·kosher salt
- ·black pepper
- 1lemon
- 1 mediumcucumber
- ⅓ cupGreek yogurt
- ·fresh dill
- 1 smallshallot
Prep
- 01
Dice 1 medium cucumber into bite-sized pieces.
- 02
Mince 1 small shallot.
- 03
Chop 2 tablespoons fresh dill.
Method
- 01
Pat 4 oz salmon fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes without moving.
- 03
Flip salmon and cook skin-side down for 3 more minutes, until flesh is opaque and flakes easily with a fork. Transfer to a plate.
- 04
While salmon cooks, stir together 1/3 cup Greek yogurt, 2 tablespoons fresh dill (chopped), and juice from half the lemon in a small bowl. Season with salt and pepper to taste.
- 05
Toss the cucumber (diced) and shallot (minced) with the dill yogurt. Squeeze juice from the remaining lemon half over top.
- 06
Divide salmon between plates, top with cucumber salad, and serve immediately with lemon wedges.
Spice Tips
For a brighter kick, add 1/4 teaspoon white pepper or a pinch of cayenne to the yogurt sauce. A small minced jalapeño mixed into the cucumber salad adds subtle heat without overpowering the fresh flavors.