by: Gaby Dalkin
Cook Time
15 minutes
Prep Time
5 minutes
Yield
4 servings
Total Time
15 minutes
Prep Time
5 minutes
Yield
4 servings
ingredients
- Salmon Ingredients
- 1 ½ lbs. skin-on salmon, cut into 4 equal-sized pieces
- 1 yellow onion, sliced thinly
- 6 garlic cloves, sliced thinly
- â…“ cup parsley, roughly chopped
- â…“ cup dill, roughly chopped
- 1 teaspoon kosher salt
- ¼ cup olive oil
- 2 lemons, sliced as thin as possible
- â…“ cup dry white wine
- Green Yogurt Sauce Ingredients
- 1 shallot, roughly chopped
- 2 cups tightly packed basil leaves, stems removed
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ cup full-fat greek yogurt or labneh
directions
Salmon Directions
- Cut a 2-foot length of parchment paper and center it in a 10-inch heavy-bottom skillet that has a lid.
- Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer to the lined skillet with the fish skin side down. Arrange the lemon slices in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper to cover the fish and crimp the edges together to seal. Cover the pan with the lid.
- Cook on medium-high heat for 5 minutes. Do not open the pan. Reduce the heat to medium and continue to cook for another 8–10 minutes, depending on if you want your fish medium or well done. Remove the pan from the heat and let rest for 5 minutes.
- Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with green yogurt sauce.
Green Yogurt Sauce Directions
- Add all ingredients to a blender and blend until smooth—season with salt and pepper to taste.
notes
It’s a one-pot dish, and we all LOVE that.
