NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.5 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with half of the sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 4

  Add the asparagus spears to the pan around the salmon, seasoning them with the remaining sea salt and black pepper.

• 5

  Carefully flip the salmon fillet and cook for an additional 2 to 3 minutes while tossing the asparagus until it is tender-crisp and bright green.

• 6

  In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, lemon zest, and the remaining garlic powder until smooth.

• 7

  Transfer the salmon and asparagus to a plate and serve immediately with a generous dollop of the zesty lemon-yogurt sauce.