I have really been enjoying all of the springtime benefits of my garden in the last couple of weeks. After all of the hard work that comes before any harvest at all, it’s finally paying off. To me, there’s nothing more enticing than a plateful of fresh baby veggies and herbs from your own garden. It just makes me feel so Martha-ish . . . sans the perfect hair and makeup. And yeah, the mansion. I don’t have that either.
What I do have is a yard full of beautiful herbs, and the ability to go and buy beautiful salmon, and that is a good thing (wink, wink). This pan seared salmon with creamy herb sauce gives your homegrown herbs the dignity and praise they deserve. The herbs shine in this fresh sauce that features a yogurt base, but doesn’t overpower the salmon. Serve this on top of sauteed spinach or something else perfectly green, and you’ve got a Martha-worthy meal.
2 wild-caught salmon fillets
1 Tbsp. olive oil
Salt and pepper
1 c. plain Greek yogurt
2 tsp. Dijon mustard
1 Tbsp. lemon juice
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh parsley, chopped
¼ c. green onions, chopped
Salt and pepper
Pat the salmon fillets dry and season with salt and pepper.
Mix together all ingredients for the sauce in a small bowl. Set aside.
Heat the olive oil in a large skillet over medium high heat until the oil is hot and shimmering. Cook skin-side up for about 3-4 minutes so that the “presentation side” is pretty. Reduce the heat to medium and carefully flip over the fillets. Cook for another 3-4 minutes, or until cooked through.
Transfer to plates and serve over a bed of sauteed spinach or your favorite veggies.
Top with the creamy herb sauce and enjoy immediately.