NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

1 tsp extra virgin olive oil

1 cup asparagus

0.5 cup non-fat Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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

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

• 3

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

• 4

  Carefully place the salmon in the skillet, skin-side up, and sear for 4 to 5 minutes until a golden-brown crust forms.

• 5

  Flip the salmon fillet over and add the trimmed asparagus spears to the skillet, cooking for an additional 4 minutes until the salmon is cooked through and the asparagus is crisp-tender.

• 6

  Transfer the salmon and asparagus to a plate and finish by drizzling the chilled lemon-dill sauce over the top.