20 minutes

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2 salmon filets, skin on

¼ tsp coarse sea salt

Twist or two of fresh cracked pepper for each filet

Juice of 1 lemon (About 2 tablespoons, divided)

2 tbsp extra virgin olive oil (Divided)

A sprinkle of chopped fresh dill for topping

1 cup Greek yogurt

1 tbsp extra virgin olive oil

1 tbsp olive oil mayonnaise

1 large clove of garlic

2 tbsp fresh squeezed lemon juice

¼ tsp garlic salt

¼ tsp onion powder

⅓ cup dill sprigs, lightly packed

Zest of 1 lemon

¼ tsp coarse sea salt

3-4 twists of fresh cracked black pepper

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1. To make the lemon dill sauce, combine all the ingredients in a small food processor and blend until smooth. Set aside until needed or if you are making it ahead of time, refrigerate it in an airtight container. Take it out 30 minute before serving to allow the extra virgin olive oil to return to room temperature.

2. Pat the salmon dry and add it to a plate skin side down. Rub the skin with half of the extra virgin olive oil. Then season it with half of the extra virgin olive oil, salt, pepper and juice from half the lemon.

3. Next pre-heat a 15-inch cast iron pan on the stove over medium to high heat. When it is heated, add the olive oil. When the oil is shimmering, add the salmon and cook skin side up for 4 minutes. After two minutes, reduce the heat to closer to medium. If you prefer more char, leave the heat where it is.

4. Using a thin spatula, flip the salmon over and cook for another 4 minutes. After 2 minutes, squeeze the second half of the lemon juice over the salmon filets. Make sure the sides of the salmon have turned a light, cooked pink color before removing from the pan. You can give them an extra minute or so if you have thicker filets.

5. Serve immediately by spooning the lemon dill sauce over the filets. top with a sprinkle of extra dill and season to taste with sea salt and fresh cracked pepper.