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4 six-ounce, center-cut salmon fillets, skin removed
Kosher salt & pepper
3 T. olive oil
1 c. greek yogurt
zest of one lemon
one small garlic clove – minced
1 T. finely chopped dill
2 green onions – chopped
Season salmon with kosher salt & fresh ground pepper. Heat olive oil in a heavy bottom skillet and sear until crispy & well-browned — about 4 minutes per side.
Stir remaining ingredients together. Top seared salmon with a dollop of herbed yogurt. Garnish with dill sprigs and lemon wedges.