Description
Experience the vibrant flavors of the Mediterranean with this delightful salmon dish topped with a creamy lemon dill yogurt sauce. It’s fresh, flavorful, and perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients
- Salmon Fillets (about 6 ounces each)
- Olive Oil (extra virgin)
- Lemon (fresh juice and zest)
- Garlic (freshly minced)
- Dried Oregano
- Paprika (sweet or smoked)
- Salt (coarse sea salt)
- Black Pepper (freshly ground)
- Greek Yogurt (full-fat plain)
- Fresh Dill (chopped)
- Garlic (small clove, finely minced)
- Extra Virgin Olive Oil (for sauce)
- Salt (for sauce)
- Black Pepper (for sauce)
Instructions
- In a medium bowl, combine 1 cup of full-fat plain Greek yogurt with 2 tablespoons of freshly chopped fresh dill.
- Add the juice of half a lemon (about 1 tablespoon) and the zest of a quarter of a lemon.
- Stir in 1 small clove of garlic, very finely minced.
- Drizzle in 1 tablespoon of extra virgin olive oil.
- Season with a generous pinch of salt (about ¼ teaspoon) and freshly ground black pepper to taste.
- Whisk everything together until well combined and smooth. Taste and adjust seasoning if needed.
- Cover the bowl and refrigerate for at least 15-20 minutes to allow the flavors to deepen.
- Pat the salmon fillets very dry with paper towels.
- Drizzle each fillet with about ½ tablespoon of extra virgin olive oil.
- Season generously on both sides with about ½ teaspoon each of salt and freshly ground black pepper.
- In a small bowl, combine ½ teaspoon of dried oregano, ½ teaspoon of paprika, and ¼ teaspoon of garlic powder.
- Sprinkle this spice mixture evenly over both sides of the salmon fillets.
- Grate the zest of the remaining half a lemon over the salmon.
- Heat 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Carefully place the salmon fillets skin-side down into the hot skillet. Reduce the heat to medium.
- Cook for about 4-6 minutes, undisturbed, allowing the skin to crisp up beautifully.
- Once the skin is golden and crispy, carefully flip the salmon fillets using a spatula.
- Continue cooking for another 3-5 minutes, depending on the thickness of your fillets and your desired doneness.
- Remove the salmon from the skillet and let it rest on a plate for a couple of minutes.
- Plate the cooked Mediterranean salmon fillets.
- Dollop a generous amount of the chilled Lemon Dill Yogurt Sauce over each piece of salmon.
- Garnish with a few extra fresh dill sprigs and a lemon wedge.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Pan-searing or Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For a lighter option, you can use 2% Greek yogurt. If you prefer baking the salmon, preheat your oven to 400°F (200°C) and bake for 12-18 minutes until cooked through.