Name: Seared Salmon with Garden Cucumber Tzatziki
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 400g Greek yogurt (2% or nonfat, strained); 2 medium cucumbers, peeled and grated; 400g wild-caught salmon fillets (skinless); 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp fresh dill, chopped; 1 tbsp fresh mint, chopped; 1 tbsp lemon juice; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1/2 cup cherry tomatoes, halved (for garnish); Lemon wedges (to serve)

Seared Salmon with Garden Cucumber Tzatziki

miradugm

This recipe transforms your garden-fresh cucumbers and creamy Greek yogurt into a vibrant, protein-packed Greek-inspired bowl. Featuring perfectly seared salmon fillets, a zesty homemade tzatziki sauce, and juicy cherry tomatoes, it’s a pescatarian delight that delivers 50 grams of protein per serving without exceeding 500 calories. The cooling yogurt-cucumber tzatziki beautifully balances the rich, savory salmon, while fresh herbs and a squeeze of lemon bring a burst of Mediterranean freshness. This dish is as visually stunning as it is nourishing, making it perfect for a healthy weeknight dinner or an impressive lunch.

Ingredients

Instructions

Pat the salmon fillets dry and season both sides with salt, pepper, and smoked paprika.
Heat olive oil in a nonstick skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes per side, until golden and cooked through. Set aside to rest.
While the salmon cooks, peel and grate the cucumbers. Place grated cucumber in a clean towel and squeeze out excess water.
In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, mint, lemon juice, and a pinch of salt. Stir well to make the tzatziki sauce.
To serve, spread a generous layer of tzatziki on each plate. Top with a salmon fillet.
Scatter halved cherry tomatoes around the plate and garnish with extra herbs and lemon wedges.
Serve immediately, enjoying the hot salmon with the cool, creamy tzatziki.