NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

0.25 cup Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Place the salmon in the pan flesh-side down and sear for 4-5 minutes until a golden-brown crust forms.

• 5

  Flip the salmon carefully and add the trimmed asparagus spears to the empty spaces in the pan.

• 6

  Cook for another 4 minutes until the salmon is opaque throughout and the asparagus is tender and slightly charred.

• 7

  Transfer the salmon and asparagus to a serving plate and drizzle the chilled lemon-dill sauce over the fish.