NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp olive oil

0.25 cup Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with the sea salt and black pepper.

• 2

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic until the sauce is creamy.

• 3

  Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the salmon in the pan and sear for 4 to 5 minutes until the exterior is golden and crisp.

• 5

  Flip the fillet carefully and continue cooking for 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.

• 6

  While the salmon is searing, steam the asparagus spears for 3 to 5 minutes until they are bright green and crisp-tender.

• 7

  Transfer the salmon to a plate, spoon the chilled lemon-dill sauce over the top, and serve immediately with the steamed asparagus.