Senior Citizens Recipe

Prepare the yogurt sauce

In a small bowl combine 1 cup Greek yogurt, minced garlic, 2 tablespoons chopped dill, 2 tablespoons fresh lemon juice (from the lemon), lemon zest (from the same lemon), 1 teaspoon drained capers (optional), and a pinch (about 1/4 tsp) of salt and pepper. Stir until smooth and refrigerate while you cook so flavors marry and the sauce stays cool for serving.

Season the salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Let sit at room temperature for 5–10 minutes while you preheat the pan.

Sear the salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon butter; when butter foams, add the salmon fillets skin-side down. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down 4–5 minutes without moving (time depends on thickness) until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook 1–2 minutes more for medium doneness (internal temp ~125–130°F / 52–54°C). Remove to a warm plate and cover loosely with foil to rest for 3 minutes. Spoon a little of the lemon-dill yogurt onto each fillet before serving or serve on the side for those who prefer less dairy.

Prepare carrots and aromatics: While the salmon rests, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the finely chopped shallot (or onion) and cook 2–3 minutes until softened and translucent. Add the sliced carrots and cook 3–4 minutes, stirring occasionally, to begin softening.

Braise the vegetables: Pour in 1 cup low-sodium broth, bring to a simmer, cover, and reduce heat to low. Cook 6–8 minutes until carrots are tender when pierced with a fork. Add the spinach in batches, stirring until wilted. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, and a squeeze of lemon juice to brighten (use leftover lemon if needed). Keep warm until plating.

Cook the quinoa: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups broth (or water). Add 1 tablespoon butter or olive oil and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until liquid is absorbed and quinoa is tender.

Finish and fluff: Remove from heat and let sit covered 5 minutes. Fluff with a fork, then stir in 2 tablespoons chopped parsley. Taste and adjust salt if needed. Keep covered and warm until serving.

Plate the meal: Spoon a bed of warm herbed quinoa on each plate. Arrange a portion of braised carrots and spinach beside the quinoa. Place a salmon fillet on top or beside the grains and vegetables.

Garnish and serve: Add a generous spoonful of lemon-dill yogurt on or beside each salmon fillet, garnish with extra chopped dill or parsley, and serve with a lemon wedge for additional brightness. Serve immediately while salmon is warm and vegetables are tender.