Seared Salmon with Dill-Caper Yogurt Sauce

This Scandinavian-inspired dinner pairs a golden, crisp-skinned salmon fillet with a cool, tangy sauce made from thick Greek yogurt, briny capers, fresh dill, and bright lemon zest. It's a dish that delivers big flavor without relying on heavy cream or butter-laden sauces, leaning instead on acid, herbs, and a good sear for depth. The yogurt sauce also adds a meaningful protein boost on top of the salmon itself, making this a well-rounded, protein-forward plate. Built for busy weeknights, this recipe comes together in under 15 minutes with just one pan and a small bowl for the sauce. The portion is satisfying but modest, a simple piece of fish with a generous dollop of sauce and a quick side of greens, rather than a heavy, oversized meal. It's light on the stomach, rich in flavor, and easy to love any night of the week.

Ingredients

• 2 filletssalmon fillets, about 150g each, skin-on
• 1 tbspolive oil
• 0.5 tspsalt
• 0.25 tspblack pepper
• 0.5 cupplain Greek yogurt, full-fat or 2%
• 2 tbspfresh dill, finely chopped
• 1 tbspcapers, drained and roughly chopped
• 1 tsplemon zest
• 1 tbsplemon juice, freshly squeezed
• 1 clovegarlic, finely minced
• 2 cupsBaby spinach or arugula, for serving

Method

No instructions listed.