NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

1 tsp Extra virgin olive oil

0.5 cup Non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 cup Asparagus spears

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.

• 6

  While the salmon cooks, steam or lightly sauté the asparagus spears until they are bright green and crisp-tender.

• 7

  Plate the salmon alongside the asparagus and spoon the creamy lemon-dill sauce generously over the fish.