NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork.

• 5

  While the salmon cooks, steam or lightly sauté the asparagus spears until they are bright green and crisp-tender.

• 6

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

• 7

  Transfer the salmon and asparagus to a plate and drizzle the creamy lemon-dill sauce over the fish before serving.