NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Garlic powder

1 cup Asparagus spears

0.5 tsp Olive oil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan, skin-side up, and sear for 4-5 minutes without moving it to develop a golden-brown crust.

• 4

  Carefully flip the fillet and continue cooking for another 3-4 minutes until the salmon is just opaque and flakes easily with a fork.

• 5

  While the salmon cooks, sauté the asparagus spears in a separate skillet with olive oil and a pinch of salt until tender-crisp.

• 6

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

• 7

  Plate the seared salmon alongside the roasted asparagus and spoon the chilled lemon-dill sauce over the fish before serving.