4 salmon fillets, without skin
1/3 cup olive oil
8 oz cream cheese
1 cup natural yogurt
3 green onions (scallions) finely chopped, white and green parts
Drops of lemon juice
Place cream cheese with yogurt and green onions in a medium size saucepan. Bring to a boil stirring. Lower heat and season with salt, pepper and drops of lemon juice. Set aside and keep warm.
Heat olive oil in a skillet at low temperature. Introduce fillets and cook over low fire until tender. Inside must remain pink. Remove from the skillet.
Serve salmon and pour sauce over.