NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp olive oil

1 cup asparagus

2 tbsp plain non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

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 with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.

• 4

  Carefully flip the fillet and cook for an additional 3 minutes or until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon cooks, steam the asparagus spears for 4 minutes until they are bright green and crisp-tender.

• 6

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

• 7

  Plate the salmon alongside the steamed asparagus and drizzle the zesty lemon-dill sauce over the fish before serving.