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Pan Seared Salmon with Greek Yogurt Cucumber & Tomato Salad

Instructions

  1. Blend the yogurt with the dill and season to taste with salt and pepper. Go heavy on the black pepper.
  2. Peel cucumber length ways into long ribbons, cutting down to the pits. Discard the core.
  3. Toss cucumber ribbons and tomato with the yogurt mixture and set aside.
  4. Preheat nonstick skillet over medium high head.
  5. Season all sides of salmon with salt and pepper and Old Bay Seasoning then place in pan non-skin side down Do not touch the salmon while it sears for 3 minutes. Carefully turn and cook skin side for another 4 minutes.
  6. Remove your beautiful crusted salmon to a plate.
  7. Place salad on plate, top with salmon.