Pan-Seared Salmon with Dill Yogurt Sauce and Roasted Radishes

Name: Pan-Seared Salmon with Dill Yogurt Sauce and Roasted Radishes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (150g each) Salmon fillets, skin on or off; 1 tbsp Olive oil (for salmon); 1 tsp Salt; 1/2 tsp Black pepper; 2 bunches Radishes, trimmed and halved; 1 tbsp Olive oil (for radishes); 1/2 tsp Salt (for radishes); 1/4 tsp Black pepper (for radishes); 1/2 cup Plain Greek yogurt; 2 tbsp Fresh dill, chopped; 1 tbsp Lemon juice; 1 clove Garlic, minced (for sauce)

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This dish brings together the rich flavor of perfectly pan-seared salmon with the bright tang of a dill yogurt sauce, creating a harmonious balance. The often-overlooked radish transforms into a surprisingly sweet and tender side when roasted, complementing the fish beautifully. It's a quick, healthy, and sophisticated meal that highlights fresh spring ingredients, perfect for a weeknight dinner or a special occasion.

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Pan-Seared Salmon with Dill Yogurt Sauce and Roasted Radishes

Prep Time15 min

Cook Time25 min

Servings4 servings

DifficultyMedium

Equipment

Baking sheetSmall bowlLarge oven-safe skillet

Instructions

1
Preheat your oven to 200°C (400°F). On a baking sheet, toss the halved radishes with 1 tablespoon of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer and roast for 15-20 minutes, or until tender and slightly caramelized.
2
While radishes are roasting, prepare the dill yogurt sauce. In a small bowl, combine the Greek yogurt, chopped fresh dill, lemon juice, and minced garlic. Stir well to combine. Season with a pinch of salt and pepper to taste. Set aside.
3
Pat the salmon fillets dry with paper towels; this helps achieve a crispy skin. Season both sides of the salmon with 1 tsp salt and 1/2 tsp black pepper.
4
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets, skin-side down (if applicable), in the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown.
5
Flip the salmon fillets and continue cooking for another 3-5 minutes, or until the salmon is cooked through to your desired doneness (internal temperature of 63°C/145°F). You can transfer the skillet to the oven with the radishes for the last few minutes if needed, or if your fillets are very thick.
6
Serve the pan-seared salmon immediately with the roasted radishes on the side, and a generous dollop or drizzle of the fresh dill yogurt sauce.

Nutrition

Calories420 kcal

Protein40g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use frozen salmon fillets?

Yes, you can use frozen salmon fillets. Make sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry before seasoning and searing for best results.

What can I substitute for Greek yogurt in the sauce?

If you prefer a dairy-free option, you can use a plain, unsweetened coconut yogurt or cashew-based yogurt. For a richer sauce, you could also use sour cream or crème fraîche, though the flavor profile will be slightly different.

Do roasted radishes really taste good?

Absolutely! Roasting radishes transforms their peppery bite into a surprisingly mild, tender, and subtly sweet flavor. It's a fantastic way to enjoy this spring vegetable, and many people are pleasantly surprised by the delicious outcome.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.