NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp olive oil

2 tbsp Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 clove garlic

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends off the asparagus and toss them in a pan over medium heat with a splash of water, cooking until vibrant green and crisp-tender.

• 4

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

• 5

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

• 6

  Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 7

  Remove the salmon from the heat and let it rest for 2 minutes.

• 8

  Plate the salmon alongside the asparagus and spoon the chilled lemon-dill sauce generously over the fish.