NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.25 cup Greek yogurt

1 tbsp Fresh dill

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 slice Lemon

1 unit Bay leaf

PREPARATION

• 1

  In a large skillet or shallow pot, add enough water to submerge the salmon, then add the lemon slice and bay leaf.

• 2

  Bring the water to a very gentle simmer over medium heat; do not let it reach a rolling boil.

• 3

  Carefully place the salmon fillet into the simmering water and cook for 6 to 8 minutes until the flesh is opaque and flakes easily with a fork.

• 4

  While the salmon poaches, steam the asparagus spears in a separate steamer basket for 4 to 5 minutes until crisp-tender.

• 5

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, garlic powder, sea salt, and black pepper to create the sauce.

• 6

  Remove the salmon from the water using a slotted spatula and pat dry with a paper towel.

• 7

  Plate the salmon alongside the steamed asparagus and spoon the dill sauce generously over the fish.