I put this recipe together using Gainey Vineyard's delicious Lemony Dill Seasoning, which pairs amazingly well with salmon. Served on a bed of baby spinach and arugula and topped with crumbled feta, this dish is on the lighter side and OH-SO good!
Grilled Salmon with Lemony Dill Sauce
2 salmon fillets (6 – 8 oz. each)
1 Tbsp. olive oil
5 oz. container of non-fat plain yogurt
2 Tbsp. low-fat sour cream
1 tsp. lemon zest
Juice of 1 lemon
1 ½ Tbsp. Gainey Vineyard Lemony Dill Seasoning
½ tsp. salt
½ tsp. freshly ground black pepper
(Seafood seasoning, optional)
1 c. baby spinach and arugula salad mix
1 to 1 ½ Tbsp. feta cheese, crumbled
Heat grill pan on stove top over medium heat. Drizzle with olive oil.
Once oil is heated, placed salmon fillets on grill pan and cook on both sides until done and you’ve achieved grill marks. (Sprinkle with seafood seasoning or salt and pepper if desired).
In medium bowl, combine plain yogurt, sour cream, lemon zest, lemon juice, lemony dill seasoning, salt and pepper. Whisk all ingredients together until fully combined.
Arrange spinach salad mix on serving plate. Sprinkle with crumbled feta. Place salmon fillets on bed of salad and spoon lemony dill sauce over the top. Enjoy!