Sicilian Salmon
Pan-seared salmon fillets served over charred zucchini and cherry tomatoes, complemented by a zesty lemon-dill yogurt sauce.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $4.86/serving
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Carb
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
Tags
- sauté
- healthy
- quick
- fresh
- tangy
Ingredients
- 1 pound salmon fillet (skinless, cut into 4 portions)
- 1 tablespoon olive oil (extra virgin)
- 2 zucchinis (medium, sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- 1 tablespoon capers (drained and rinsed)
- 0.5 cup nonfat plain Greek yogurt
- 1 lemon (zested and juiced)
- 2 tablespoon fresh dill (finely chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- In a small bowl, whisk together the nonfat plain Greek yogurt, lemon juice, lemon zest, fresh dill, 1/4 teaspoon of the salt, and half of the black pepper; set aside chilled.
- Season the salmon fillets evenly with the remaining 1/4 teaspoon salt and remaining black pepper.
- Heat 1/2 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the salmon and sear for 4 minutes per side until golden and the flesh flakes easily with a fork at an internal temperature of 145 degrees; transfer to a warm plate.
- Add the remaining 1/2 tablespoon of olive oil to the same skillet over medium heat. Add the zucchini and cherry tomatoes, cooking for 4 to 5 minutes until tender-crisp. Stir in the capers during the final minute of cooking.
- Divide the sautéed vegetables among 4 plates, top each with a salmon fillet, and spoon the lemon-dill yogurt sauce over the top.
Notes
Rinsing the capers removes excess brine and keeps the overall sodium well within limits.
Nutrition (per serving)
- Calories: 311
- Protein: 27.6 g
- Carbohydrates: 10.2 g
- Fat: 18.8 g
- Fiber: 2.9 g
- Sodium: 466 mg
- Saturated Fat: 3 g
- Sugar: 5.3 g
- Cholesterol: 67 mg