Big fan of salmon over here. Only one kiddo won’t eat it, so you know it’s on regular rotation. Especially since I can easily sub out tofu for him.

What makes it even easier is using fresh fruit and herbs to up the flavor.

In this case oranges and dill. Cooked in a braiser on the stove, and seen here served atop cous cous and with my simple sautéed zucchini, it’s paired with a kefir yogurt (lebne) tzatziki cucumber sauce. Although really, all you need is the salmon and sauce and it will pair with pretty much anything you want.

Ingredients:

sesame oil

1/2 tsp salt

2 Tbsp evoo

2 lbs salmon, skin removed

1/2 onion, chopped

1 tsp minced garlic

4 Tbsp fresh dill, stems removed

1 orange, sliced

16 oz kefir yogurt (lebne)

1 cucumber, ends removed and grated, then strain in kitchen towel to remove liquid

juice of 1 lemon

1 Tbsp white wine vinegar

1 bunch dill, stems removed and chopped

1 clove garlic, minced

1 tsp salt

1 tsp honey

Directions:

Rub salmon with salt and sesame oil.

In a large braiser, heat evoo over medium heat until shimmering.

Add in onion, and sauté until slightly tender. About 3 minutes.

Add dill and garlic, and stir.

Top with salmon filets. Place slices of oranges over salmon. Cook about 5 minutes per side.

In a bowl, combine yogurt, grated cucumber, lemon juice, vinegar, dill, garlic, salt and honey. Let sit for flavors to develop.

Remove salmon from pan, keeping orange slices on top.

Top with tzatziki sauce before serving.