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
- 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
- Combine yogurt, dill, and garlic into a small bowl and mix well. Season with salt & pepper and set aside.
- 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.
- When oil is hot, add the salmon fillets, skin side down.
- Turn fish over once skin is well-browned & crispy but not burnt. This should take 4 to 5 minutes.
- 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.
- Serve immediately garnished with chopped dill and accompanied with dill sauce and lemon wedges.
- 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.