NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Plain Greek yogurt

1 tsp Olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is crispy.

• 5

  Carefully flip the salmon and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon finishes, steam or lightly sauté the asparagus spears with the remaining salt and pepper for about 5 minutes until tender-crisp.

• 7

  Transfer the salmon and asparagus to a plate and spoon the creamy lemon-dill sauce generously over the fish before serving.