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Skillet Salmon with Yogurt Sauce
+ roasted oregano potatoes

Active: 35 min Total: 1 hr
This tangy yogurt sauce is the perfect accompaniment for a quick skillet salmon and crispy oven-roasted potatoes. Best part, it makes enough for Wednesday's dinner too.
Smarts: Potatoes cook up crispier and faster when you first steam them in the oven.


Skillet Salmon with Yogurt Sauce:
  • Dried oregano - 1/4 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Salmon - 1 lb ((4 oz fillets = 1 serving))
  • Homemade yogurt sauce - 1/2 cup ((ingredients listed separately))
Roasted Oregano Potatoes:
  • New or red potatoes - 1 1/2 lbs , quartered
  • Dried oregano - 1/4 tsp
  • Cooking oil - 2 Tbsp
Lemon Yogurt Sauce (for 2 meals):
  • Fresh dill (opt) - 1 Tbsp , chopped ((or sub 1/4 tsp of dried))
  • Plain Greek yogurt - 1 cup ((or sub traditional plain))
  • Lemon - 1/2 , juice of
  • Dijon mustard - 1 tsp


  1. Potatoes - Prep as directed. (Can be done up to 3 days ahead)
  2. Make salmon marinade - Mix together oregano, soy sauce, red wine vinegar, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
  3. Salmon - Rinse and pat dry. Cover salmon in marinade and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  4. Make yogurt sauce - This makes enough for Wednesday. If prepping right before cooking, skip to 'Make' step #1 before returning to this prep step. Chop fresh dill if using. Mix with Greek yogurt, lemon juice, and mustard. Refrigerate if making ahead. (Can be done up to 3 days ahead)

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  1. Heat oven to 500F (260C) degrees. Spread potatoes out into one even layer on a sheet pan. Cover tightly with foil and ‘steam’ for 10 minutes.
  2. After potatoes have steamed for ~10 minutes, remove foil and toss potatoes with oregano and cooking oil. Return to oven and roast for another 10 to 12 minutes, until golden and crispy on the outside. Salt and pepper right out of the oven.
  3. While potatoes finish roasting, heat a non-stick pan (use one with a lid) over medium-high heat. Add salmon (keep the marinade) presentation side down (that’s the non-skin side) to heated pan. Sear for ~3 minutes and then flip.
  4. Pour in leftover marinade with ¼ cup (59 ml) of water. Lower heat, cover with lid, and cook for 5 to 7 minutes, until salmon is done to your liking.
  5. Enjoy salmon and potatoes with yogurt sauce (remember to save half for Wednesday).



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