Pan Seared Salmon with Basil Tzatziki

This succulent salmon recipe is draped in a creamy, refreshing tzatziki sauce.

It’s rich yet light. Flavorful, unique and satisfying.

- skinless salmon fillet - kosher salt - black pepper - extra virgin olive oil

To make the tzatziki sauce, start by roughly chopping your herbs and grating your cucumber onto two or three layers of paper towels.

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In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.

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In a small food processor, blitz up the rest of the tzatziki ingredients (but NOT the cucumber!).

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Don’t overcook your salmon! As Bon Appetit says, “If you think you don’t like salmon, chances are high that you’re overcooking it.”

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Swipe up for full recipe!

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