Pan-seared Salmon with Lemon-dill Yogurt Sauce

Pan-seared salmon with lemon-dill yogurt sauce is a cooling summer recipe. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce. per serving: 369 calories; 30 g protein; 19 g fat; 19 g carb; 4 g fiber. 

Ingredients

• 1 cup plain soy or regular yogurt
• 2 tablespoons chopped fresh dill
• 2 teaspoons lemon zest
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 4 4-ounce salmon fillets
• 1 tablespoon canola oil
• 3 cloves garlic, finely chopped
• 2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
• Salt and pepper, to taste

Directions

1. In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
2. In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
3. Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
4. To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.