NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.5 tbsp avocado oil

2 tbsp plain greek yogurt

1 tsp fresh dill

1 tsp lemon juice

0.25 tsp lemon zest

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the salmon skin-side up in the hot skillet and sear for 4 minutes until a golden-brown crust forms, then flip and cook for another 3 to 4 minutes until opaque.

• 5

  While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender.

• 6

  Plate the salmon alongside the steamed asparagus and spoon the lemon-dill sauce generously over the fish before serving immediately.