NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  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 to 5 minutes until the skin is golden and crispy.

• 4

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare.

• 5

  Remove the salmon from the pan and let it rest; in the same skillet, add the trimmed asparagus and minced garlic, sautéing for 3 to 4 minutes until tender-crisp.

• 6

  While the vegetables cook, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and the remaining salt and pepper in a small bowl.

• 7

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