NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 3 minutes until just opaque.

• 4

  While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and warm the pre-cooked quinoa in a separate pan.

• 5

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

• 6

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