INGREDIENTS:

• 1½ tablespoons olive oil, divided
• 4 (6-ounce) sustainable salmon fillets
• ¾ teaspoon garam masala
• ⅝ teaspoon kosher salt, divided
• ⅓ cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons chopped chives
• 2 tablespoons crème fraîche or sour cream
• 1 teaspoon fresh lime juice
• 1 lemon, cut into wedges

INSTRUCTIONS:

1. Add 2 teaspoons olive oil to a large saute pan over medium-high heat, swirling to coat.
2. Sprinkle the salmon evenly with ¾ teaspoons garam masala and ½ teaspoon salt.
3. Add the salmon to the saute pan, skin side down and cook for 7 minutes.
4. Flip the salmon and cook for an additional minute or until desired degree of doneness.
5. While waiting for the salmon to cook, combine 2½ teaspoons olive oil, ⅛ teaspoon salt, Greek yogurt, creme fraiche, lime juice, and chives in a small bowl. Stir to combine.
6. Top each salmon fillet with a dollop of the yogurt mixture and serve with lemon wedges.