NUTRITION

SERVINGS

INGREDIENTS

6 oz Alaskan sockeye salmon fillet

1 tsp avocado oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and a pinch of sea salt until the sauce is smooth and combined.

• 2

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

• 3

  Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil is shimmering but not smoking.

• 4

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

• 5

  Add the trimmed asparagus spears to the skillet alongside the salmon and cook for an additional 3 to 4 minutes until the salmon is cooked through and the asparagus is crisp-tender.

• 6

  Transfer the salmon and asparagus to a plate and finish by spooning the chilled lemon-dill yogurt sauce over the hot fish before serving.