Start by grating the unpeeled seedless cucumber using a box grater. Place it between layers of paper towels and press gently to remove excess moisture.

In a food processor, combine the nonfat plain Greek yogurt, fresh basil leaves, chives, tarragon, white wine vinegar, olive oil, kosher salt, and black pepper. Pulse until well combined, about 30 seconds. Stir in the reserved cucumber, then cover and chill in the refrigerator.

Sprinkle kosher salt and black pepper evenly over both sides of the salmon fillets.

Heat one tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once shimmering, gently lay the seasoned salmon fillets in the skillet. Cook covered for about 3.5 to 4 minutes, then flip and cook for an additional 1-2 minutes until opaque in the center.

Remove the salmon from the skillet and transfer to plates. Generously top with basil tzatziki and garnish with additional chives if desired. Serve immediately.