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

0.5 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest until the sauce is smooth and combined.

• 3

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

• 4

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

• 5

  Carefully flip the salmon and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily with a fork.

• 6

  Add the asparagus spears to the same pan during the last 4 minutes of cooking, sautéing them until they are vibrant green and tender.

• 7

  Transfer the salmon and asparagus to a plate and drizzle the creamy lemon-dill sauce over the fish before serving.