NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup Greek yogurt

1 tsp avocado oil

1 cup asparagus spears

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the Greek yogurt, lemon juice, chopped fresh dill, and the remaining garlic powder to create the sauce.

• 3

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

• 4

  Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure a crispy texture.

• 5

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.

• 6

  While the salmon rests, steam or lightly sauté the asparagus spears with the remaining salt and pepper until they are bright green and tender.

• 7

  Plate the salmon alongside the asparagus and top with a generous dollop of the lemon-dill yogurt sauce.