Step 1

First, prep salmon by patting it with a paper towel to remove moisture. Then, season with salt and pepper, to taste.

Step 2

Place 3-4 tablespoons of butter and 1 tablespoon minced garlic into a large nonstick skillet and heat over medium/high heat.

Step 3

Place salmon skin-side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes or until barely pink in the middle.

Step 4

Once flakey and cooked to an internal temperature of at least 145ºF, squeeze lemon juice on top of salmon and sprinkle with fresh dill.

Step 5

Place all the ingredients for the Greek yogurt dressing into a small bowl.

Step 6

Whisk to combine and set aside.

Step 7

Prep veggies. Chop romaine lettuce and thinly slice 1/2 small red onion. Then, slice cucumbers and radishes.

Step 8

Separate romaine lettuce out into 4 bowls. Then, evenly distribute the veggies, blue cheese, and slivered almonds. Top with a filet of pan-seared salmon.

Step 9

Finally, top each salad with 3-4 tablespoons of the Greek yogurt dressing. Serve with a squeeze of fresh lemon juice and cracked pepper, to taste.