NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp 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

1 cup Asparagus spears

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a crispy skin and 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.

• 3

  Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds; cook for 4-5 minutes until the skin is golden and crispy.

• 4

  While the salmon cooks, steam or lightly sauté the asparagus spears in a separate pan with a splash of water for 3-4 minutes until they are vibrant green and crisp-tender.

• 5

  Flip the salmon carefully and cook for an additional 2-3 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.

• 6

  In a small bowl, whisk together the plain Greek yogurt, freshly chopped dill, and lemon juice until the sauce is smooth and well combined.

• 7

  Remove the salmon from the heat and let it rest for 2 minutes before plating alongside the asparagus and drizzling with the creamy lemon-dill sauce.