Easy Salmon Salad

Ingredients

• 1.33 lbs. salmon (4 filets)
• 3-4 tablespoons butter
• 1 medium lemon (juiced)
• 1 tablespoon minced garlic
• 1.5 tablespoons fresh dill
• salt and pepper (to taste)
• 1/2 cup plain 2% Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon fresh dill
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 8-10 cups chopped romaine lettuce (or more, to taste)
• 1/2 small red onion (thinly sliced)
• 2 cups sliced cucumbers
• 2 cups sliced radishes
• 1/3 cup blue cheese (crumbled)
• 1/3 cup slivered almonds
• fresh cracked pepper (for serving)
• fresh lemon juice (for serving)

Steps

1. 1

   First, prep salmon by patting it with a paper towel to remove moisture. Then, season with salt and pepper, to taste.

2. 2

   Place 3-4 tablespoons of butter and 1 tablespoon minced garlic into a large nonstick skillet and heat over medium/high heat.

3. 3

   Place salmon skin-side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes or until barely pink in the middle.

4. 4

   Once flakey and cooked to an internal temperature of at least 145ºF, squeeze lemon juice on top of salmon and sprinkle with fresh dill.

5. 5

   Place all the ingredients for the Greek yogurt dressing into a small bowl.

6. 6

   Whisk to combine and set aside.

7. 7

   Prep veggies. Chop romaine lettuce and thinly slice 1/2 small red onion. Then, slice cucumbers and radishes.

8. 8

   Separate romaine lettuce out into 4 bowls. Then, evenly distribute the veggies, blue cheese, and slivered almonds. Top with a filet of pan-seared salmon.

9. 9

   Finally, top each salad with 3-4 tablespoons of the Greek yogurt dressing. Serve with a squeeze of fresh lemon juice and cracked pepper, to taste.