NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Asparagus spears

PREPARATION

• 1

  Pat the salmon fillet completely dry with paper towels to ensure a crispy sear, then season both sides with sea salt, black pepper, and garlic powder.

• 2

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

• 3

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

• 4

  Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes without moving it to develop a golden crust.

• 5

  Carefully flip the salmon and cook for an additional 3-4 minutes, or until the internal temperature reaches 145 degrees Fahrenheit and the fish flakes easily.

• 6

  While the salmon finishes, steam or sauté the asparagus spears in a separate pan for 3-5 minutes until they are bright green and tender-crisp.

• 7

  Transfer the salmon and asparagus to a plate and top the fish with the prepared lemon-dill sauce before serving.