NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 tsp lemon zest

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with half of the salt, pepper, and garlic powder.

• 2

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest to create the creamy sauce.

• 3

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

• 4

  Place the salmon in the skillet, skin-side down, and sear for 4 minutes until the skin is golden and crispy.

• 5

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon cooks, sauté the asparagus in a separate pan with a splash of water until bright green and tender-crisp.

• 7

  Plate the salmon alongside the asparagus and spoon the lemon-dill sauce generously over the fish.