Grilled Naan, Cucumber Salad, Salmon & Lemon Dill Sauce

Jenn Whaley Hillier

Grilled Naan, Cucumber Salad, Salmon & Lemon Dill Sauce

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!

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