NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon skin-side up in the pan and sear for 4-5 minutes without moving it until a golden-brown crust forms.

• 4

  Carefully flip the salmon and cook for another 3-4 minutes on the skin side until the flesh is opaque and flakes easily with a fork.

• 5

  While the salmon is searing, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic in a small bowl.

• 6

  Steam or lightly sauté the asparagus spears in a separate pan with a splash of water until they are bright green and tender.

• 7

  Transfer the salmon to a plate alongside the asparagus and finish by spooning the chilled lemon-dill sauce over the fish.