NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the salmon fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon cooks, steam or lightly sauté the asparagus in a separate pan until it is tender-crisp and vibrant green.

• 7

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