Two 6 ounce salmon fillets, patted dry
salt & pepper
1/2 cup low-fat yogurt - again, I prefer a thick, Greek-style yogurt like Fage, available at Trader Joe's and Whole Foods
1/4 cup fresh dill, torn or roughly chopped
1/4 preserved lemon (available at Mediterranean food stores), pulp removed & discarded, rind finely diced - if you can't find preserved lemon, use the zest of one lemon
1 tsp lemon juice
2 tbsp capers, rinsed
2 tbsp kalamata olives, pitted and roughly chopped
Combine the ingredients from the yogurt to the olives - reserving some for garnish, if desired - and stir; place in the refrigerator for 1/2 an hour to allow the flavors to mingle, then taste for salt and adjust accordingly - with the capers and olives, you might not need additional salt.
Liberally season the salmon with salt and pepper. Preheat a nonstick pan over medium-high heat and add a little canola oil or cooking spray. Add the salmon, skin side down, and cook for about 4 minutes and then flip over, cook for 2 minutes or until the fish reaches the desired "doneness." To check for the internal temperature of the fish, you can stick a sharp paring knife into the thickest part of the fillet, leave for a few seconds and then test the temperature of the knife with your finger.
Top the salmon with the yogurt sauce and serve with some nice peas or asparagus.