Pan-Seared Salmon with Tomato-Olive Salad and Herbed Yogurt Drizzle
- Serves
- 4 servings
- Prep
- 19 min
- Cook
- 7 min
- Cost
- $19.25
- Nutrition
- 500 cal · 38g protein
- high-protein
🍳 1 pan + 1 bowl
Pan-Seared Salmon with Tomato-Olive Salad and Herbed Yogurt Drizzle is a Greek weeknight dinner that serves 4 and is on the table in about 26 minutes, for around $19 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 1¼ lb heirloom tomatoes
- 1 cup kalamata olives
- ¾ cup plain Greek yogurt
- 2 tbsp fresh dill
- 1 count red onion
- 1 count garlic clove
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Dice tomatoes, thinly slice red onion, mince garlic, chop dill, and stir garlic, dill, and yogurt together; let yogurt mixture chill.
- Pat salmon dry, season with salt and pepper, then pan-sear skin-side up in 2 tablespoons oil over medium-high heat for 4 minutes, flip and cook 3 minutes more until 145°F.
- In a separate bowl, toss tomatoes, olives, red onion, remaining 1 tablespoon oil, salt, and pepper; let sit for 2 minutes.
- Divide tomato-olive salad among four plates and place one salmon fillet on each.
- Top each salmon fillet with a generous dollop of herb yogurt and serve.
- Picky eater tip: serve the salmon plain, with the yogurt and salad on the side.
- Make ahead: mix the yogurt sauce and chop the onion up to a day ahead and keep covered in the fridge. Dice the tomatoes and toss the salad just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 26 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 27 g
- Saturated fat
- 5 g
- Sodium
- 650 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop