Seared Salmon with Lemon Dill Pesto and Homemade Flatbread

I have a ton of dill growing in my kitchen right now and thought what better way to use up all these beautiful herbs. The lemon compliments the dill amazingly. This little dish is like taking a trip to Athens without leaving your kitchen! I love the rip the flatbread and spoon some of the salmon and tomato cucumber salad onto it like a little wrap! Just delicious!

Ingredients

• 2 (6 oz) filets wild salmon, skinless and boneless
• 1 tbsp. olive oil
• Salt and black pepper

Directions

Heat a non-stick pan to medium high heat drizzle and little olive oil and season the salmon with salt and pepper. When the pan is hot sear the salmon for about 4-5 minutes on each side depending on thickness and how well you want your salmon done.

Tomato Cucumber Salad

 Ingredients

• 2 Roma tomatoes, rough dice
• ½ English cucumber, seeded and rough chop
• ¼ cup toasted pine nuts
• 1 tbsp. fresh basil, minced
• 1 tbsp. olive oil
• Salt and black pepper

Directions

Combine all ingredients into a large bowl, and set aside.

Lemon Dill Pesto

Ingredients

• 1 1/2 cups fresh dill
• 1/2 cup fresh basil
• 1/4 cup pine nuts, toasted
• 2-3 garlic cloves
• 1/2 cup parmesan cheese, grated
• 2/3 cup extra virgin olive oil
• salt and black pepper

Directions

Place dill, basil, pine nuts, garlic into a food processor with a metal blade attachment. Blend until just combined. Add the cheese and with the motor running slowly add the olive oil. Season with salt and pepper to taste. Spoon over salmon when ready to plate.

Homemade Flatbread

Ingredients

• ½ cup warm milk (110 degrees F)
• 1 tbsp. granulated sugar
• 1 package (2 ½ tsp. active dry yeast)
• 3 ¼ cups all-purpose flour, plus more for dusting
• 1 ½ tsp. salt
• 1 tsp. baking powder
• ½ cup plain whole-milk yogurt
• ¼ cup canola oil, plus extra for greasing
• 1 large egg, lightly beaten

Directions

Heat the milk in a small sauce pan until it reaches about 110, just warm to the touch. Then in a large bowl with dough hook attached, mix warm milk, sugar, and yeast and let stand until the mixture becomes frothy. 10-15 minutes.

Sift together the 3 ¼ cups flour, salt and baking powder into a medium bowl, set aside. Add yogurt, ¼ cup oil and egg to the yeast mixture. Mix until combined. Slowly add the flour mixture on low-speed to the wet ingredients, mix until everything until just combined. Then toss, gather, and press the mixture with your hands until it comes together in a rough mass. Turn the dough out onto a floured surface and knead until smooth, 5-10 minutes, dusting with flour as needed to prevent it from sticking. Form dough into a ball and place in an oiled bowl, and turn to coat with oil. Cover with plastic wrap and place in a warm, draft-free place until just doubled in size, about 1 hour.

So to bake you can either heat up the grill, grill pan or non-stick fry pan. Heat pan to medium high heat drizzle with a little olive oil. Cut the dough into 6 equal pieces and roll out to about 7 inches wide. Press out any air bubbles. Pick up the dough and toss it back and forth between your hands and using your fingers to stretch it into about 10 inches in diameter. Rub a little oil on each side. Place each round one at a time on the hot grill or grill pan and bake for about 1-2 minutes on each side just until it starts turning golden and crisp. Wrap each one in aluminum foil to keep warm and serve immediately with the salmon. To save you can freeze them.