NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

0.25 tsp garlic powder

1 cup asparagus

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the Greek yogurt, lemon juice, finely chopped fresh dill, and garlic powder, whisking until the sauce is smooth.

• 3

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

• 4

  Carefully place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

• 5

  Flip the salmon and continue cooking for 3 to 4 minutes, or until the fish is just opaque and flakes easily with a fork.

• 6

  While the salmon finishes, steam the asparagus in a separate pan with a splash of water for 3 to 4 minutes until bright green and tender.

• 7

  Transfer the salmon and asparagus to a plate and finish by spooning the chilled lemon-dill sauce over the warm fish.