Pan-Seared Lemon-Coriander Salmon with Roasted Zucchini & Dill Yogurt
This gluten-free, protein-packed salmon dish features flaky fillets simmered in a slow-cooker with lemon and coriander, served alongside tender, slow-cooked zucchini and a refreshing dill yogurt sauce. Perfect for a quick, healthy dinner in just 30 minutes.
- 4 pieces (5 oz each) skinless salmon fillets
- 2 medium zucchini, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp ground coriander
- 2 cloves garlic, minced
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Drizzle 1 tablespoon olive oil on the bottom of the slow-cooker. Layer zucchini slices evenly, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a small bowl, mix lemon juice, lemon zest, ground coriander, minced garlic, and remaining olive oil. Pat salmon fillets dry and season with remaining salt and pepper.
Place salmon fillets on top of the zucchini in the slow-cooker. Spoon the lemon-coriander mixture over the salmon.
Cover and cook on HIGH for 20 minutes, or until salmon is just cooked through and zucchini is tender.
⏱️ 20 minutes 🌡️ HIGH (slow-cooker)While the salmon cooks, combine Greek yogurt and chopped dill in a bowl to make the dill yogurt sauce. Refrigerate until serving.
⏱️ 2 minutesOnce done, carefully remove salmon and zucchini. Serve topped with a generous spoonful of dill yogurt sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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