NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 tsp avocado oil

0.25 cup cooked quinoa

1 cup asparagus spears

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tsp fresh dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the Greek yogurt, lemon juice, fresh dill, and garlic powder in a small bowl until the sauce is smooth and combined.

• 2

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

• 3

  Heat the avocado oil in a medium skillet over medium-high heat until the oil is shimmering but not smoking.

• 4

  Place the salmon in the skillet and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

• 5

  Carefully flip the salmon fillet and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.

• 6

  While the salmon cooks, steam the asparagus spears for 3 to 4 minutes until they reach a vibrant green and tender-crisp texture.

• 7

  Place the warm quinoa on a plate, top with the seared salmon and asparagus, and finish with a generous dollop of the lemon-dill sauce.