NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

150g Asparagus spears

1/3 cup Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and releases easily from the pan.

• 4

  Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.

• 5

  While the salmon cooks, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are tender-crisp and bright green.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the sauce.

• 7

  Plate the steamed asparagus, top with the seared salmon fillet, and finish with a generous dollop of the zesty yogurt sauce.