NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp lemon juice

1 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Pat the salmon dry with a paper towel to ensure a crispy sear, then season both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat 1 teaspoon of extra virgin olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the salmon fillets skin-side down and sear for 4 to 5 minutes without moving them to develop a golden crust.

• 4

  Flip the fillets and continue cooking for 2 to 3 minutes until the center is just opaque and the fish flakes easily with a fork.

• 5

  In a separate skillet, sauté the trimmed asparagus in the remaining teaspoon of olive oil for 5 minutes until bright green and tender.

• 6

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

• 7

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