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Pan-Seared Salmon with Creamy Greek Yogurt Lemon Dill Sauce

This zesty Pan-Seared Salmon with Creamy Greek Yogurt Lemon Dill Sauce is a quick and easy meal to prepare.

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The salmon will cook quickly with this method. I rinse and dry the salmon and season it with salt and a little pepper. I then pan-sear it, flesh side down, in a well-oiled stainless steel skillet for a few minutes until a crust has formed. I reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

While the salmon is cooking, you can quickly make the creamy Greek yogurt lemon dill sauce. Grab a medium sized mixing bowl and add yogurt, lemon juice (or lemon zest), salt and chopped fresh dill. Still together until all ingredients are mixed. Taste it and add more salt or lemon juice if necessary. Or add more dill – if that’s your thing!

When you’re ready to serve, remove the skin of the salmon by sliding a spatula between the skin and salmon flesh and gently slide it forward. The skin will usually easily separate. Go slowly so you don’t break the salmon flesh. Plate it up, pour some yogurt sauce over it and enjoy.

Pan-Seared Salmon with Creamy Greek Yogurt Lemon Dill Sauce

Prep time

3 mins

Cook time

12 mins

Total time

15 mins

Pan-Seared Salmon with Creamy Greek Yogurt Lemon Dill Sauce

Author: Zesty Olive

Serves: 2 servings

Ingredients

2 salmon fillets
Seasoning/Salt and Pepper
2 Tablespoons Olive oil
¼-1/2 cup water or white wine
For the sauce:
1 cup organic Greek yogurt, plain
½ teaspoon salt
2 Tablespoon fresh dill, chopped
2 Tablespoons fresh lemon juice/OR lemon zest

Instructions

Prep the salmon for pan searing. Rinse and dry the salmon and season it with salt and pepper.
Add olive oil to stainless steel skillet and heat to medium-high/high.
Add seasoned salmon, flesh side down to skillet. (Watch for oil spatters.) Sear for a few minutes until a crust has formed.
Reduce the heat to low/simmer and add a small amount of water or white wine to the skillet and put a lid on it to finish cooking the salmon all the way through.
Once cooked, remove from pan onto a plate to rest, skin side down.
Making the Greek Yogurt Lemon Dill Sauce
In a small mixing bowl, add the yogurt, fresh dill, fresh lemon juice (or lemon zest if you prefer), and salt.Stir well to combine. Use immediately or refrigerate up to 3 days.

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Recipe Round-Ups, Recipes

15 Savory and Gluten-Free One Pot Meals

Keep effort to a minimum by whipping up a savory and gluten-free meal in just one pot!

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Here are 15 one pot savory and gluten-free meals to add to your meal planning rotation for those days when you just Can’t. Even. with the dishes. Many thanks to the awesome food bloggers who submitted their recipes and photos for this post!

SLOW COOKER POT ROAST WITH HOMEMADE ONION SOUP MIX – recipe and photo courtesy of The Rising Spoon

SPICY ONE POT GLUTEN-FREE TOMATO MUSHROOM BASIL PASTA – recipe and photo courtesy of Boulder Locavore

DELICIOUS CHICKEN BACON ONE POT MEAL – recipe and photo courtesy of Living Sweet Moments

PORK STIR FRY – recipe and photo courtesy of Avocado Pesto

DUTCH OVEN BALSAMIC CHICKEN AND VEGETABLES – recipe and photo courtesy of Zesty Olive

GLUTEN-FREE EGGPLANT PARMESAN – recipe and photo courtesy of The Professional Mom Project

FRIED CABBAGE AND POTATOES WITH BACON – recipe and photo courtesy of Savory Tooth

EASY CREAMY ONE POT ACORN SQUASH RISOTTO – recipe and photo courtesy of Fearless Dining

KETO TACO BREAKFAST SKILLET – recipe and photo courtesy of Peace Love and Low Carb

CURRIED CHICKEN SKILLET WITH CAULIFLOWER AND RICE – recipe and photo courtesy of Mashup Mom

DUTCH OVEN WHITE BEAN, SPICY SAUSAGE AND KALE SOUP– recipe and photo courtesy of Zesty Olive

OLD FASHIONED DAIRY-FREE AND GLUTEN-FREE MEATLOAF – recipe and photo courtesy of Food Meanderings

LOW CARB CRACK SLAW EGG ROLL IN A BOWL RECIPE – recipe and photo courtesy of Wholesome Yum

SLOW COOKED LAMB ROGAN JOSH – recipe and photo courtesy of Emma Eats and Explores

CREAMY SHRIMP PRIMAVERA – recipe and photo courtesy of Joy Filled Eats

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Recipes, Salads, Vegetables

Easy No Mayo Potato Salad Recipe

This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck.

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This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.

You can use any type of potato and this salad will turn out fabulous. Here, I used Yukon Gold potatoes because that’s what I had on hand. I like to peel my potatoes, although that’s not necessary if you like the skins on. Sometimes I do a rough peel and leave a bit of skin on; totally up to you.

Boil the potatoes until they are almost tender. Don’t over boil because then the potatoes absorb too much water and become mushy when you go to mix the salad, no matter how gently you do it. Once the potatoes are just this side of tender, remove from the heat, drain well and let cool completely. Sometimes I help this process along by putting the bowl/colander in the fridge until I’m ready to add the other ingredients and mix it together. That said, this salad is also tasty served warm.

Mayo is replaced by full fat sour cream. You can also use plain Greek yogurt, or a mix of the two. I tend to like the full fat sour cream because it has a rich flavor and is creamier than the yogurt. Note: don’t use fat-free sour cream. You need the fat and creaminess to make this really work.

The zest comes in with the Dijon mustard. Here’s my favorite. And I don’t skimp on this! This is totally up to your taste preference, but I always tend to add a dollop more because the potatoes are such a blank canvas that I need that extra dollop to really make these zing!

Hard boiled eggs, celery, a little green onion, dill pickles and Himalayan sea salt round out the flavors. Zesty!

Potato lover? Make sure you check out my other potato recipes:
Baked Scalloped Potatoes
Roasted Garlic Mashed Potatoes
Loaded Baked Potato Salad

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Easy No Mayo Potato Salad Recipe

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Easy No Mayo Potato Salad Recipe

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

5-6 large Russet or Yukon Gold potatoes, peeled and cut into medium-small cubes
1 cup sour cream
½ cup Dijon mustard (more if you like it zesty)
2 hard-boiled eggs, peeled and chopped
⅓ cup chopped green onions
½ cup diced celery
½ cup diced dill pickle
2 tsp Himalayan salt

Instructions

Bring a large pot of water to a boil.
While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.
Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.
Place the potatoes in a large mixing bowl.
Add salt, sour cream and Dijon mustard. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.
Add most of the hard-boiled eggs, celery, dill pickle and green onions (reserving the rest for garnish on the top) and lightly toss to combine.
Transfer to serving bowl and garnish the top with the remaining ingredients.
Serve warm or chill the salad, covered, in the fridge until ready to serve.

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