1. Lay fish out on the counter for 15 minutes. 2. While fish comes to room temperature, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic, and a pinch of salt and pepper in a bowl. Cover and refrigerate. 3. Rinse and dry salmon and brush each side with 2 tsp. of olive oil. 4. Season fish with 1/4 tsp. of salt and garlic powder and 1/8 tsp. of paprika and pepper. 5. Heat 1 tsp. of olive oil in a large skillet over medium-high heat. 6. Add fish and cook for about 5 minutes (when underside is golden). 7. Flip fillet and cook until golden brown (about 2-3 minutes). 8. Bring sauce out of the refrigerator and drizzle over salmon to serve.