NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 cup Plain 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

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a perfect, crispy sear, then 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 the oil is shimmering but not smoking.

• 3

  Carefully place the salmon fillet in the pan, skin-side down, and press lightly with a spatula for 10 seconds to prevent curling.

• 4

  Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy, then flip and cook for another 3 minutes until the center is just opaque.

• 5

  While the salmon cooks, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

• 6

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

• 7

  Transfer the salmon and asparagus to a plate and generously drizzle the lemon-dill sauce over the fish before serving.