NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

1 tbsp Fresh dill

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender-crisp and slightly charred.

• 4

  While the vegetables roast, season the salmon fillet with the remaining salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4 minutes per side until golden and flaky.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, finely chopped fresh dill, lemon juice, and garlic powder until smooth.

• 6

  Plate the roasted asparagus alongside the salmon and finish the dish by spooning the creamy dill sauce over the fish.