Ingredients
1 cup plain soy or regular yogurt
2 tablespoons chopped fresh dill
2 teaspoons lemon zest
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 4-ounce salmon fillets
1 tablespoon canola oil
3 cloves garlic, finely chopped
2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
Salt and pepper, to taste
Preparation
In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.
