1/4 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 cup low-sodium fish or vegetable broth, divided
1 leek, thinly sliced crosswise, white and pale green parts only
1 head broccoli, cut into thin spears
Juice of 1 lemon, divided
6 oz plain Greek yogurt
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh mint leaves
Sea salt, to taste
Pat salmon dry with paper towel and season with pepper. Set aside.
Leek-broccoli mixture: Heat oil on medium heat on a pan and add 1/4 cup broth. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; mix well.
Add seasoned salmon and leeks and broccoli mixture into your clay pot. Cook on “stew” for 20 minutes.
Meanwhile, prepare the Lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.
Serve salmon with lemon-herb sauce and leek-broccoli mixture on each plate.