Salmon with Dill Cucumber Yogurt

Ingredients

• 2 fillets Salmon fillets
• 1 tbsp Olive oil
• 0.5 tsp Kosher salt
• 0.25 tsp Black pepper
• 1 tbsp Dill (fresh or dried)
• 0.5 cup Plain Greek yogurt
• 0.5 cup Cucumber (finely grated)
• 1 tbsp Lemon juice
• 1 clove Garlic (minced)(optional)

Instructions

1. 1

   Prep (10 minutes): Pat salmon dry. Season both sides with salt and pepper. Grate cucumber and squeeze out excess moisture. Mince garlic (if using) and chop dill.

2. 2

   Make the yogurt sauce (5 minutes within prep time): In a bowl, stir together Greek yogurt, grated cucumber, dill, lemon juice, and garlic (if using). Taste and adjust with a pinch of salt and pepper if needed.

3. 3

   Cook (15 minutes): Heat olive oil in a nonstick or well-seasoned skillet over medium-high heat. Add salmon and cook 4–5 minutes per side (until it flakes easily and reaches 125–130°F/52–54°C for medium-rare or 135°F/57°C for fully cooked).

4. 4

   Serve: Spoon dill-cucumber yogurt sauce over or alongside the salmon and serve immediately.