Pan-Seared Salmon with Yogurt Dressing

COOK TIME: 10 mins
For the vegetables
  • 1 bunch broccolini, ends trimmed
  • Baby carrots, as desired
  • 1 tbsp fresh lemon juice
1 Cook baby broccoli and baby carrot in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water and drain well.
2 Toss baby broccoli, baby carrot, 1/2 tbsp lemon juice, and remaining oil in large bowl. Season.
For the Yogurt dressing
  • 1 cup low-fat natural yogurt
  • 1 teaspoon lemon rind, finely grated / chopped
  • 1 tbsp fresh parsley, chopped
1 Combine the yogurt, lemon rind, the remaining lemon juice, and chopped parsley in a bowl.
For the Salmon
  • 1lb of salmon (or half a pound per person)
  • 2 teaspoons Italian herbs (you can replace this with ground cumin)
  • 2 cloves garlic, chopped
  • 1 tbsp Extra Virgin Olive Oil –Filippo Berio, plus more for seasoning
1 Combine Italian herbs, garlic and Filippo Berio Extra Virgin Olive Oil in a medium bowl. Season.
2 Add the salmon fillet and turn to coat.
3 Heat a large frying pan over medium-high heat. Add the salmon and cook for 1,5 mins each side or until cooked to your liking. Remove from heat and transfer to a board.
4 Place all the vegetables on a serving plate. Top with the cooked salmon and a dollop of yogurt dressing, Garnish with lemon wedges and serve while it’s still hot!

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