Pan-Seared Salmon with a Dill Yogurt Sauce and Swiss Chard


Pan-Seared Salmon with a Dill Yogurt Sauce and Swiss Chard

Pan – Seared Salmon


  • thick cut salmon fillets, skin in place
  • salt & pepper
  • extra virgin olive oil

       Dill Sauce

  • 4 tbsp (low-fat) Greek yogurt
  • fresh dill, chopped + more for garnish
  • 1/2 tsp of dijon mustard
  • 1/2 teaspoon lemon juice
  • salt & white pepper


  1. Combine yogurt, dill, and garlic into a small bowl and mix well. Season with salt & pepper and set aside.
  2. Heat a few tablespoons of olive oil in a medium skillet over a med-high heat. Season both sides of the salmon with salt & pepper.
  3. When oil is hot, add the salmon fillets, skin side down.
  4. Turn fish over once skin is well-browned & crispy but not burnt. This should take 4 to 5 minutes.
  5. Continue to sear, flesh-side down, for about another 3 minutes. This will give you a fillet that is med-rare to medium internally. Cook more or less depending upon your own preferences.
  6. Serve immediately  garnished with chopped dill and accompanied with dill sauce and lemon wedges.

Swiss Chard


  • 1 large bunch of fresh Swiss chard
  • 4 small cloves garlic, sliced
  • 2 Tbsp olive oil
  • Pinch of dried crushed red pepper
  • salt and pepper
  • lemon juice


Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 1 tbsp of olive oil. Add stems, garlic and red pepper flakes to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add salt and pepper. Mound in center of serving plate and drizzle with  lemon juice.

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