Author Notes
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. —Jenn Whaley Hillier
Ingredients
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12 ounces
salmon (preferably 2 six-ounce fillets)
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whole wheat Naan bread
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lettuce, roughly chopped
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1
cucumber, chopped
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cherry tomatoes, cut in half
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1/2 cup
total fage greek yogurt
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juice of one lemon
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1 teaspoon
lemon zest
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1 1/2 teaspoons
freshly chopped dill
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kosher salt and pepper to taste
Directions
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Preheat oven to 350*F
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In a small glass bowl, whisk together greek yogurt, lemon juice, lemon zest, and dill. Season to taste with salt and pepper. Set aside.
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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
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Meanwhile, grilled Naan bread on grill pan.
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While Naan is grilling, toss together chopped lettuce, chopped cucumbers, and chopped tomatoes.
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Once Naan and Salmon are done grilling, plate.
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Plate grilled Naan, a smear of your lemon dill greek yogurt, cucumber salad, grilled salmon, then a small dollop of more lemon greek yogurt.
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Enjoy!
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