NUTRITION

SERVINGS

INGREDIENTS

7 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 Lemon zest

1 clove Garlic

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic until the sauce is smooth and combined.

• 2

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

• 3

  Trim the woody ends off the asparagus and season the spears with the remaining sea salt and pepper.

• 4

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

• 5

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

• 6

  Flip the salmon and add the asparagus to the pan, cooking for another 3 to 4 minutes until the salmon is opaque and the asparagus is tender.

• 7

  Transfer the salmon and asparagus to a plate and top the fish with a generous dollop of the creamy lemon-dill sauce.