Pan-Seared Salmon with Yoghurt Sauce
2 140 g salmon fillets
1 cup of Village Dairy Natural Yoghurt
2 tsp of lemon zest
1 tbsp of butter
1 tbsp of canola oil
1 tbsp of extra-virgin olive oil
2 tbsp of dills, chopped
3 cloves of garlic, chopped
2 cups of mixed vegetable, fresh or frozen
Salt and pepper to taste
To make the sauce, combine the yoghurt, lemon zest, dill and olive oil in a bowl. Mix well, then set aside.
Melt butter in a frying pan. Sear the salmon over medium to high heat for approximately 3 minutes on each side. Set aside.
Heat the canola oil in the pan. Saute the garlic until fragrant. Add the vegetables and cook through. Season with salt and pepper to taste.
Place the salmon and the vegetables in serving plates. Drizzle the yoghurt sauce over the fish to serve.