NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

2 tbsp Plain non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Flip the salmon fillet and add the trimmed asparagus spears to the pan, arranging them around the fish.

• 5

  Sauté the asparagus for 4 to 6 minutes while the salmon finishes cooking, until the fish is opaque and the vegetables are crisp-tender.

• 6

  While the salmon rests for a minute, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl.

• 7

  Plate the salmon and asparagus, then finish the dish by drizzling the creamy lemon-dill sauce over the top.