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Pan-Seared Moroccan Salmon with Tangy Lemon Yogurt Sauce

Treat yourself to a mouthwatering, pan-seared salmon coated in Moroccan spices and topped with a tangy lemon yogurt sauce. Complete the culinary journey with a side of your favorite roasted vegetables and couscous.
1
18 min
TOTAL TIME
317
CALORIES
$3.46
PER SERVING
Pan-Seared Moroccan Salmon with Tangy Lemon Yogurt Sauce
Ingredients
LEMON YOGURT SAUCE
4 SERVINGS
Fresh Cilantro
1 tbsp fresh cilantro
finely minced
Fat Free Plain Greek Yogurt
1/2 cup fat free plain greek yogurt
Heavy Cream
2 tbsp heavy cream
Lemon Zest
1/4 tsp lemon zest
Minced Fresh Garlic
1 tsp minced fresh garlic
Lemon Juice
2 tsp lemon juice
Salt And Black Pepper
salt and black pepper
to taste
Skinless Salmon Fillets
4 whole skinless salmon fillets
6 ounces each
Olive Oil
1 tbsp olive oil
Salt And Black Pepper
salt and black pepper
to taste
Moroccan Spice Blend
2 tbsp moroccan spice blend
Directions
LEMON YOGURT SAUCE
10 min
PREP TIME
8 min
COOK TIME
18 min
TOTAL TIME
1
In a small mixing bowl, whisk together Greek yogurt, heavy cream, lemon zest, lemon juice, minced garlic, and minced cilantro. Season with salt and freshly ground black pepper to taste. Set aside.
FINISH WITH
2
Let salmon fillets rest at room temperature for 10 minutes.
3
Meanwhile, preheat a non-stick skillet over medium-high heat with the olive oil.
4
Season both sides of the salmon fillets with salt and freshly ground black pepper, then evenly coat each fillet with the Moroccan spice blend.
5
Cook the salmon in the skillet for about 3-4 minutes per side, until fully cooked and slightly crispy.
6
Plate the cooked salmon and top each fillet with a generous spoonful of lemon yogurt sauce. Serve alongside roasted vegetables and couscous.
Health Info
Macros
6g
CARBS
14g
FAT
38g
PROTEIN
Allowed on these diets
LOW CARB
MEDITERRANEAN
Contains these allergens
MILK
FISH