1/3 cup Greek yogurt
2 tablespoons fresh lemon juice, divided
2 tablespoons chopped fresh dill, divided
1¾ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
3 tablespoons extra-virgin 
olive oil, divided
4-6oz salmon fillets
15 oz package baby spring greens mix
11.5oz can white beans, rinsed and drained
1 small shallot, thinly sliced
1/2 english cucumber, sliced

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.