NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp olive oil

0.25 cup Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and the remaining seasonings to create the sauce.

• 3

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

• 4

  Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes until a golden-brown crust forms, then carefully flip the fillet.

• 5

  Add the trimmed asparagus spears to the skillet next to the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and the asparagus is tender.

• 6

  Plate the salmon and asparagus over the warmed quinoa and drizzle generously with the prepared lemon-dill sauce.