NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 tbsp olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp lemon zest

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the plain Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and garlic powder until smooth.

• 3

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

• 4

  Place the salmon in the skillet skin-side down and cook for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3 minutes.

• 5

  Add the asparagus spears and cherry tomatoes to the same skillet during the last 4 minutes of cooking, seasoning them with the remaining salt and pepper.

• 6

  Transfer the salmon and sautéed vegetables to a plate and finish by drizzling the lemon-dill sauce over the fish.