Ingredients for 4 servings

½ c. plain yogurt
½ tsp. lemon zest, plus 1 tbsp. lemon juice
1 bunch watercress, thick stems removed
1 tbsp. oil
1 tbsp. poppy seeds, kosher salt, and freshly ground black pepper
1 tsp. ground coriander
1 ¼ lb. beets (about 5 small), peeled and cut into 1-inch wedges
2 tbsp. fresh dill, chopped, plus more for serving
4 (6-oz.) skinless salmon fillets

Directions

Set a steamer basket over 1 inch of boiling water in a medium saucepan. Steam beets until tender, 18 to 20 minutes.

Meanwhile, whisk together yogurt, dill, lemon zest and juice, oil, and poppy seeds in a bowl. Season with salt and pepper.

Preheat broiler. Season salmon with coriander and salt and pepper. Broil on a rimmed baking sheet until just opaque throughout, 5 to 6 minutes.

Serve salmon, beets, and watercress topped with yogurt sauce.