NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Cauliflower rice

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a crispy sear, then season both sides with half of the sea salt, black pepper, and garlic powder.

• 2

  In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, and the remaining garlic powder to create the creamy sauce.

• 3

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

• 4

  Place the salmon skin-side down (if applicable) in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily.

• 6

  While the salmon rests, steam or lightly sauté the asparagus and cauliflower rice in a separate pan with a splash of water or a tiny bit of oil until tender-crisp.

• 7

  Plate the cauliflower rice and asparagus, top with the pan-seared salmon, and finish by drizzling the lemon-dill yogurt sauce over the top.