NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until it shimmers.

• 3

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 4

  Cook the salmon undisturbed for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.

• 5

  Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 135 degrees Fahrenheit.

• 6

  While the salmon rests, whisk together the Greek yogurt, chopped dill, lemon juice, and minced garlic in a small bowl until smooth.

• 7

  Trim the woody ends off the asparagus and steam or lightly sauté them in the same pan until vibrant green and tender.

• 8

  Plate the asparagus, top with the pan-seared salmon, and finish with a generous dollop of the creamy lemon-dill sauce.