NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Asparagus

0.25 cup Greek yogurt

1 tbsp Dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest until well combined and smooth.

• 3

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

• 4

  Place the salmon in the skillet, skin-side up, and sear for 4 minutes without moving it to develop a golden-brown crust.

• 5

  Carefully flip the salmon and add the asparagus spears to the empty spaces in the pan.

• 6

  Continue cooking for another 3 to 4 minutes until the salmon is opaque and the asparagus is crisp-tender.

• 7

  Remove the salmon and asparagus from the heat and plate immediately.

• 8

  Drizzle the creamy lemon-dill sauce over the salmon and serve warm.