Begin by preheating a large skillet over medium heat for about 3-4 minutes. Add olive oil and let it heat until shimmering.

Take your salmon fillet and pat it dry thoroughly. Combine panko breadcrumbs with finely chopped fresh herbs.

Press the salmon into the breadcrumb mixture, coating it evenly on all sides.

Gently place the salmon fillet skin-side down in the hot pan. Sear for about 5-7 minutes until golden brown.

Carefully flip the salmon and cook for an additional 4-5 minutes until opaque and flakes easily.

In a bowl, mix Greek yogurt, lemon juice, lemon zest, and additional herbs to prepare the sauce.

Transfer the cooked salmon to a plate, top with lemon dill sauce, and garnish with extra herbs or lemon slices.