NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp olive oil

0.25 cup Greek yogurt

1 tbsp fresh dill

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and set aside.

• 3

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

• 4

  Place the salmon in the pan, skin-side up, and sear for 4-5 minutes until a golden crust forms.

• 5

  Flip the salmon and add the asparagus spears to the empty spaces in the pan.

• 6

  Cook for another 4-5 minutes until the salmon is cooked through and the asparagus is tender and slightly charred.

• 7

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

• 8

  Plate the salmon and asparagus, then drizzle the creamy dill sauce over the fish before serving.