NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering but not smoking.

• 4

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and reaches an internal temperature of 145 degrees Fahrenheit.

• 6

  While the salmon finishes, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp, then season with the remaining salt and pepper.

• 7

  Transfer the salmon and asparagus to a plate and finish by topping the fish with a generous dollop of the prepared lemon-dill sauce.