Stir together the yogurt, 1 tablespoon of the lemon juice, 1 tablespoon of the dill, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Sprinkle the salmon with ¾ teaspoon of the salt and ¼ teaspoon of the pepper. Cook the salmon in batches until just cooked through, 2 to 3 minutes per side.
Toss together the spring greens and the remaining 2 tablespoons of oil, 1 tablespoon of lemon juice, and ½ teaspoon of salt. Divide the salad among 4 plates. Top each with the beans, shallot, cucumber, salmon, herbed yogurt, and the remaining dill.
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