The kind of Greek plate you make on repeat. feta and dill, a proper crisp, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the greek yoghurt and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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