NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

0.25 tbsp extra virgin olive oil

0.13 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp garlic powder

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and trim the woody ends off the asparagus spears.

• 2

  Toss the asparagus on a baking sheet with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Place the salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 3-4 minutes until opaque.

• 8

  In a small bowl, whisk together the Greek yogurt, finely chopped fresh dill, lemon juice, and garlic powder until smooth.

• 9

  Plate the roasted asparagus, top with the pan-seared salmon, and finish with a generous dollop of the lemon-dill sauce.