Instructions

Heat a pan, brush with olive oil, and cook 2 wild salmon fillets for a few minutes on each side until golden. Season with sea salt and black pepper before serving. For the Yogurt Sauce, mix 1 natural yogurt, 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1 chopped spring onion, 1 tbsp olive oil, a pinch of sea salt, and 3 chopped pickles.

Remember to choose high-quality, sustainable wild salmon and to alternate large bluefish, like salmon or tuna, with smaller ones like anchovies or sardines to reduce mercury intake.