Pan-Seared Salmon with Lemon-Dill Yogurt and Spring Pea-Prosciutto Salad (30-Minute)
Crisp-edged salmon fillets meet a cool, tangy lemon-dill yogurt and a lively spring salad of sweet peas, paper-thin prosciutto and peppery arugula. The contrast between the seared fish skin, creamy herb sauce, and bright crunchy salad makes every bite texturally interesting and fresh-tasting.
Swap ingredients easily: use frozen peas defrosted if fresh peas aren’t available, substitute Greek yogurt for plain yogurt for a thicker sauce, or swap prosciutto for thinly sliced pancetta or smoked ham. For a dairy-free option, replace yogurt with a light cashew or coconut yogurt and omit the Parmesan.
Serve this as a light family dinner, a simple Easter brunch entrée, or a quick spring dinner when tender young peas are in season. Pair with crusty bread or a small potato salad; leftovers keep well refrigerated for up to 2 days and the salad is best dressed just before serving to retain its snap.
How to Make It
-
1
Make the lemon-dill yogurt: Finely mince half the dill and finely grate the zest of the lemon. In a bowl combine plain yogurt, lemon zest, 1 tbsp lemon juice (from the lemon), minced dill, 1/4 tsp salt and 1/8 tsp black pepper; stir and chill while you finish the salad and fish.
-
2
Prepare the salad: Thinly slice the shallot very fine and place in a small bowl with 1 tbsp lemon juice to mellow; set aside for 5 minutes. In a large bowl combine peas, arugula, torn prosciutto pieces, chopped parsley, capers, shallot (drained), Dijon mustard, honey, 2 tbsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper; toss gently and taste-adjust with a squeeze of lemon if needed.
-
3
Pat salmon fillets dry and season both sides with salt and pepper. Warm a large nonstick or stainless skillet over medium-high heat and add 2 tbsp olive oil and butter. When the oil shimmers and butter foams, place salmon skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
-
4
Sear the salmon without moving until the skin is golden and crisp, about 4–5 minutes depending on thickness. Flip and cook the flesh side 2–3 minutes until just cooked through (internal temperature 125–130°F/51–54°C for medium). Remove to a plate and let rest 2 minutes.
-
5
Finish the yogurt sauce: Stir in the remaining chopped dill and 1/2 tsp lemon juice into the chilled yogurt. Taste and adjust with salt or more lemon if you like a brighter sauce.
-
6
Serve: Spoon a generous dollop of lemon-dill yogurt on each plate, top with a salmon fillet, and heap the pea-prosciutto salad alongside. Sprinkle shaved Parmesan over the salad and finish with an extra pinch of freshly ground pepper and a few dill fronds.
-
7
Storage tip: Keep yogurt sauce and salad components separate if making ahead; dress the salad just before serving to keep peas and arugula crisp.
Still hungry? Try one of these
Smashed Potatoes with Garlic-Parmesan Aioli
Crispy oven-baked smashed potatoes served with a zesty garlic-Parmesan aioli — a 45-minute crowd-pleasing side or snack.