NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp olive oil

1 cup asparagus spears

2 tbsp Greek yogurt

1 tsp fresh dill

1 tsp lemon juice

0.25 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 2

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

• 3

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

• 4

  Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Flip the salmon carefully and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon finishes, steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.

• 7

  Plate the salmon and asparagus, then spoon the velvety lemon-dill sauce over the fish before serving.