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
-
12 ounces
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 teaspoons
freshly chopped dill
-
kosher salt and pepper to taste
Directions
-
Preheat oven to 350*F
-
In a small glass bowl, whisk together greek yogurt, lemon juice, lemon zest, and dill. Season to taste with salt and pepper. Set aside.
-
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
-
Meanwhile, grilled Naan bread on grill pan.
-
While Naan is grilling, toss together chopped lettuce, chopped cucumbers, and chopped tomatoes.
-
Once Naan and Salmon are done grilling, plate.
-
Plate grilled Naan, a smear of your lemon dill greek yogurt, cucumber salad, grilled salmon, then a small dollop of more lemon greek yogurt.
-
Enjoy!
See what other Food52ers are saying.