Grilled Naan, Cucumber Salad, Salmon & Lemon Dill Sauce
Jenn Whaley Hillier
Photo by Jenn Whaley Hillier
- Serves
- 2
Once again, the diet begins.
And once again, I can’t pry myself away from the fish monger, as I once again order fish for dinner.
Ingredients
- 12 ounce salmon (preferably 2 six-ounce fillets)
- whole wheat Naan bread
- lettuce, roughly chopped
- 1 cucumber, chopped
- cherry tomatoes, cut in half
- 1/2 cup total fage greek yogurt
- juice of one lemon
- 1 teaspoon lemon zest
- 1 1/2 teaspoon freshly chopped dill
- kosher salt and pepper to taste
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Directions
- Step 1
Preheat oven to 350*F
- Step 2
In a small glass bowl, whisk together greek yogurt, lemon juice, lemon zest, and dill. Season to taste with salt and pepper. Set aside.
- Step 3
Heat skillet over medium heat. Season salmon fillet with olive oil, kosher salt and pepper. Sear skin side up for 2 minutes, flip and sear skin side down for 2 minutes. Transfer to cooking sheet and pop in oven until cooked fully through; roughly 10-15 minutes
- Step 4
Meanwhile, grilled Naan bread on grill pan.
- Step 5
While Naan is grilling, toss together chopped lettuce, chopped cucumbers, and chopped tomatoes.
- Step 6
Once Naan and Salmon are done grilling, plate.
- Step 7
Plate grilled Naan, a smear of your lemon dill greek yogurt, cucumber salad, grilled salmon, then a small dollop of more lemon greek yogurt.
- Step 8
Enjoy!