NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Salmon Fillet

1 cup Asparagus

1/3 cup Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

1/4 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan skin-side down and 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 fish is opaque and flakes easily.

• 5

  While the salmon is searing, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are vibrant green and tender-crisp.

• 6

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

• 7

  Arrange the steamed asparagus on a plate, place the seared salmon on top, and drizzle generously with the lemon-dill yogurt sauce.