NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Avocado oil

1 cup Asparagus spears

0.5 cup Cauliflower rice

1 tbsp Greek yogurt

1 tsp Lemon juice

1 tsp 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 evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.

• 3

  Place the salmon in the skillet skin-side down 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 fish is opaque and flakes easily with a fork.

• 5

  While the salmon is searing, steam the asparagus spears and cauliflower rice in a steamer basket or microwave until tender.

• 6

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

• 7

  Arrange the cauliflower rice and asparagus on a plate, top with the pan-seared salmon, and drizzle the lemon-dill sauce over the top.