NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Ghee

1.5 cups Asparagus

2 tbsp Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and Dijon mustard until the sauce is smooth and creamy.

• 3

  Heat the ghee in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

• 5

  Gently flip the salmon and cook for another 3 to 4 minutes, or until the fish reaches your preferred level of doneness.

• 6

  While the salmon cooks, steam or lightly sauté the asparagus in a separate pan with a splash of water until it is bright green and snappy.

• 7

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