Ingredients:
6oz salmon
½ oz oil
½ cup fresh squeezed lemon juice and zest
½ cup heirloom grape tomatoes, halved
Sprig of fresh dill
½ zucchini
½ yellow squash
½ cup plain Greek yogurt
½ tsp garlic powder
½ tbsp dried dill
Salt & Pepper to taste
Directions:
- In a skillet on medium/high heat, place oil and salmon and sear on both sides. Once salmon is almost cooked, add 1/4 cup of lemon juice and cover until salmon is the desired temp. Season with salt and pepper. Remove from heat and set aside.
- Add zucchini and squash into the same pan and sauté until cooked. Season with salt and pepper. Set aside.
- In a small mixing bowl, mix together Greek yogurt, remaining lemon juice, garlic powder, and dried dill until well incorporated.
- On a plate, add ½ of the sautéed veggies and tomatoes in the center, place the salmon on top, cover salmon with Greek yogurt mix, and add remaining veggies and tomatoes on top of that. Finish with lemon zest and fresh dill.
- Plate and enjoy!