Monday, you’re back. Back to rushing home to get dinner on the table, no? Man that can be such a lame feeling. So let me give you a little hookup to make that process a bit easier this week: Pan Seared Salmon with Quick Dill Yogurt Sauce.
You can have this one on the table in less than 15-hows that for quick? All the salmon needs about 8-10 minutes on the stove. Total score.
But the best part about this dish in my humble opinion? The sauce. Because, well, in case you haven’t caught on, I’m a bit of a condiment gal. And any super flavorful condiment I can whip up in a matter of a couple of minutes? Happiness.
The fish comes out savory, rich warm and buttery. Pour a cool, garlicky, tart sauce on top and you will most definitely be in business. Great combo, guys…and something fabulous to add to your need-a-quickie repertoire! Have a great start to your week!
Pan Seared Salmon with Quick Dill Yogurt Sauce
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
4 (5-6 Ounce) Wild CaughtSalmon Filets, seasoned with salt and black pepper, skin on
1 Cup Whole Milk Yogurt (greek or regular both work here)
1 Large Garlic Clove, grated or pressed
1 Tablespoon Fresh Chopped Dillweed
1/2 Teaspoon Kosher or Sea Salt
1/4 Teaspoon Black Pepper
Melt olive oil and butter in a large cast iron or frying skillet over medium high heat. Add salmon, skin side up and cook until the sides are cooked almost halfway through the filet, about 4-5 minutes depending on thickness. Flip filets over and cook until salmon is just cooked through.
While salmon is cooking whisk the yogurt, garlic, dillweed, salt and pepper together in a small bowl. Serve salmon topped with yogurt sauce. Serves 4.