NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Asparagus spears

1/4 cup Non-fat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

1/4 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 3

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

• 4

  Flip the salmon carefully and cook for another 3-4 minutes until cooked through to your preference.

• 5

  While the salmon cooks, steam the asparagus in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the sauce.

• 7

  Plate the seared salmon alongside the steamed asparagus and top with a generous dollop of the lemon-dill sauce.