NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, lemon zest, garlic powder, and half of the salt and pepper to create the sauce.

• 2

  Season the salmon fillet with the remaining sea salt and black pepper on both sides.

• 3

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

• 4

  Place the salmon in the pan and sear for 4-5 minutes on one side until a golden crust forms, then flip and cook for another 3-4 minutes until opaque.

• 5

  While the salmon cooks, steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.

• 6

  Plate the salmon and asparagus, then spoon the velvety lemon-dill sauce generously over the fish before serving.