NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

PREPARATION

• 1

  Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.

• 4

  Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan.

• 5

  In the same skillet, add the trimmed asparagus and minced garlic, sautéing for 4-5 minutes until bright green and tender.

• 6

  While the asparagus cooks, whisk together the Greek yogurt, lemon zest, lemon juice, and chopped dill in a small bowl.

• 7

  Serve the salmon alongside the zesty asparagus and drizzle with the creamy lemon-dill sauce.