Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 4 ounces/115g Feta cheese, crumbled
  • ½ cup Greek yogurt (120ml)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 2 tablespoons milk (30ml), or more to adjust consistency
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a small bowl, combine feta cheese, Greek yogurt, fresh dill, lemon juice, lemon zest, and minced garlic. Whisk until smooth and creamy. Add milk gradually to achieve desired consistency. Season with salt and pepper to taste.
  2. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the salmon fillets, skin-side down (if using skin-on fillets).
  4. Cook for 4-6 minutes, or until the skin is crispy and golden brown (if using skin-on fillets). Flip the salmon and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. Remove the salmon from the skillet and place on individual plates. Drizzle generously with the Creamy Feta & Dill Sauce. Garnish with extra fresh dill, if desired.