NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

10 whole asparagus spears

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends off the asparagus spears and season them with the remaining salt and pepper.

• 4

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

• 5

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

• 6

  Add the asparagus spears to the pan around the salmon, then flip the salmon fillet carefully.

• 7

  Continue cooking for another 3 to 4 minutes, tossing the asparagus occasionally, until the salmon is cooked through and the asparagus is tender.

• 8

  Transfer the salmon and asparagus to a plate and top the fish with a generous dollop of the lemon-dill sauce.