NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

0.25 tsp garlic powder

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 with sea salt, black pepper, and garlic powder.

• 2

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

• 3

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

• 4

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 5

  While the salmon cooks, steam or lightly sauté the asparagus spears in a separate pan until they are bright green and crisp-tender.

• 6

  In a small bowl, whisk together the plain Greek yogurt, fresh lemon juice, and chopped fresh dill until smooth.

• 7

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