Seared Salmon with Lemony Rice & Herby Yogurt

What You’ll Need

For the Salmon

• 1 lb wild caught salmon fillets 
• Salt & black pepper
• 1–2 tsp olive oil

For the Lemony Rice

• 1 cup white rice
• 2 cups water
• Zest of 1 lemon
• Juice of ½–1 lemon (to taste)
• 1 tbsp olive oil
• Salt to taste

Cucumber-Tomato Salad

• 1 mini cucumber, sliced
• 1 cup cherry or grape tomatoes, halved
• 1–2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Juice of ½ lemon
• Salt & pepper

Herby Yogurt Sauce

• ½ cup yogurt
• 1 tbsp parsley, finely chopped
• 1 clove garlic, minced
• Juice of ½ lemon
• Salt & pepper to taste

Let’s Cook

1. Cook the Rice

Bring water and a pinch of salt to a boil. Add rice, cover, and reduce heat to low.
Cook 15 minutes, then remove from heat and let sit covered 5 minutes. Fluff and stir in: lemon zest, lemon juice, and olive oil. Season to taste.

2. Prep the Salad

In a bowl combine: cucumber, tomatoes, parsley, garlic, olive oil, and lemon juice. Season with salt and pepper. Set aside to marinate.

3. Make the Herby Yogurt

In a small bowl mix: yogurt, parsley, garlic, lemon juice, and salt & pepper. Set aside.

4. Cook the Salmon

Pat salmon dry and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Cook salmon skin-side down 5–7 minutes until skin is crispy. Flip and cook 1–2 minutes more until cooked through. Remove from heat.

5. Plate the Dish

Divide lemony rice between plates. Add cucumber-tomato salad alongside or on top. Place salmon over the rice.

6. Finish & Serve

Drizzle with herby yogurt sauce. Finish with: extra lemon squeeze, and fresh herbs. Serve immediately. Enjoy!