NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.33 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  In a small mixing bowl, combine the non-fat Greek yogurt, finely chopped fresh dill, lemon juice, and half of the sea salt and black pepper to create the sauce.

• 2

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

• 3

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering but not smoking.

• 4

  Carefully place the salmon fillet in the pan, flesh-side down, and sear for 4 to 5 minutes until a golden-brown crust has formed.

• 5

  Flip the fillet to the skin side and continue to cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon is finishing, steam the asparagus spears for 3 to 4 minutes until they are vibrant green and crisp-tender.

• 7

  Transfer the salmon and asparagus to a plate and finish by spooning the chilled lemon-dill sauce over the warm fish.