Salmon with Yogurt Herb Sauce and Snap Peas

Treat yourself to a wholesome meal with Salmon, Yogurt Herb Sauce, and Snap Peas—a delicious and nutritious combination! Start by mixing Greek yogurt with fresh parsley, dill, oregano, and a splash of lemon juice for a creamy herb sauce. While it chills, cook salmon fillets until they’re just right, then set them aside. In the same pan, sauté sugar snap peas until they’re tender yet crisp, adding flavor with each stir. Serve everything over fluffy brown rice, placing the succulent salmon on top and generously drizzling it all with the yogurt herb sauce. It’s a simple yet satisfying dish perfect for any occasion!

Prep Time: 10 min
Cook Time: 15 min

Directions:

  • 4 salmon filets
  • 1 cup Greek yogurt, plain
  • 1 tbsp parsley, chopped
  • 1 tbsp dill, chopped
  • 1 tbsp oregano, chopped
  • 1 lemon, juiced
  • 2 cups sugar snap peas, trimmed
  • 1 microwave package brown rice, cooked to package directions

Ingredients:

In a small bowl, mix together yogurt, herbs, lemon juice, a little bit of olive oil, salt and pepper. Cover and put in the fridge.

In a saute pan, over medium-high heat, add a little bit of olive oil. Season salmon with salt and pepper and add to the pan. Depending on how thick the salmon is, you’ll need to cook for 2-3 minutes per side or until firm and cooked through to 145 F. Once cooked, remove from the pan and set aside.

In the same saute pan, add a little more olive oil, add in the sugar snap peas and cook over medium-high heat for 5-6 minutes, stirring often, or until they’re tender crisp. 

Place brown rice on the plate, add the snap peas, then place the salmon and top with the yogurt herb sauce. 

Other Ways To Prepare This Meal:

Plant-based: Use pressed tofu instead of cod. Save some of the herbs to rub over the tofu. Use dairy-free yogurt instead of regular.

Add spice: Add red pepper flakes to the yogurt herb sauce.

Kid-friendly: Use chicken instead of salmon.