NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 tsp olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp cayenne pepper

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

1 tbsp Greek yogurt

0.5 tbsp avocado oil mayonnaise

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, and one minced garlic clove to create the aioli; set aside in the refrigerator.

• 2

  In another small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, sea salt, and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel and rub the spice mixture evenly over the top and sides of the fish.

• 4

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

• 5

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

• 6

  Flip the salmon and cook for another 3-4 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.

• 7

  While the salmon finishes, steam or lightly sauté the asparagus in a separate pan with a splash of water for 3-5 minutes until tender-crisp.

• 8

  Plate the salmon alongside the asparagus and serve with a generous dollop of the lemon aioli.