Pan Seared Salmon with Lemon-Dill Sauce

This salmon is probably Brent's very favorite thing that I make.  It's pretty awesome, because it is, in no particular order:

- super figure-friendly (carb-free, heart healthy omega-threes, full of protein)
- cost effective (these two filets cost $5.11!  that's it!  with tax!)
- quick prep (cooks in 10 minutes!)
- so delicious (really, it is so good)

This is a great example of how eating at home can beat the heck out of going out.  You know exactly what's in it.  There's no butter, oil, or greasiness of any kind.  It's fast and easy to make.  And there is no comparing the price.  At Publix this weekend, salmon filets were on sale for $5.99/lb, which made this less than $3 per person!  If you have a new year's resolution to eat healthy, you should try this.  If you have a new year's resolution to save money, you should also try this.  If you currently prefer salmon cakes to salmon filets (this means you Jane!) you should most definitely try this. 

What I'm trying to say is: make this immediately. 

You can thank me later.

 Pan Seared Salmon with Lemon-Dill Sauce

Ingredients:

Two fresh salmon filets
1/3 cup Dale's Seasoning (I use reduced sodium)
1 lemon
6 sprigs fresh dill
3 Tbsp light mayo
3 Tbsp light sour cream

Remove skin from the filets, or get the guy at the fish counter to do it for you.  Pour Dale's evenly over fish to coat, and allow to marinate for 1-2 hours.

While the filets marinate, combine mayo and sour cream.  Chop dill finely, and add to mayo mixture.

Next add some lemon zest to the mixture.

Then cut the lemon in half, and squeeze the juice of one half into the mayo mixture.

Add a dash of salt.  Refrigerate until ready to serve.

When you're ready to cook the salmon, heat a large skillet over medium-high heat.  Once it's hot, spray with non stick cooking spray, and add the salmon.

Cook 4 minutes, then flip.  Then squeeze juice of other lemon half over the filets.  Reduce heat to medium-low, and cover.  Allow to cook another 5-7 minutes, until cooked through.  Serve immediately with the lemon-dill sauce.  Garnish with a twist of lemon and a sprig of fresh dill.  Enjoy!