NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh dill

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with half of the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Carefully place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

• 5

  Flip the salmon fillet over and add the trimmed asparagus spears to the empty space in the pan.

• 6

  Season the asparagus with the remaining sea salt and black pepper, then continue cooking for 3 to 4 minutes until the salmon is cooked through and the asparagus is tender.

• 7

  Transfer the salmon and asparagus to a plate and top the fish with a generous dollop of the chilled dill yogurt sauce before serving.