Start by grating about half of a seedless cucumber onto a clean paper towel. Firmly press to remove excess moisture, aiming for approximately ½ cup.

In a food processor, combine 1 cup of nonfat plain Greek yogurt with the prepared cucumber, basil, chives, and tarragon. Add white wine vinegar, extra virgin olive oil, and season with salt and pepper. Pulse until finely minced and blended.

Season the salmon fillets generously with kosher salt and black pepper on both sides.

Preheat a heavy skillet over medium-high heat for about 2 minutes. Add extra virgin olive oil and wait until it shimmers.

Carefully place the salmon fillets skin side up in the skillet. Cook uncovered for about 3-4 minutes until the bottom is golden brown.

Gently flip the salmon fillets and cook for another 1-2 minutes until flaky and tender.

Spoon chilled basil tzatziki over each salmon fillet and garnish with chopped chives.