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 Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden-brown crust has formed on the surface.

• 5

  Carefully flip the salmon fillet over and add the trimmed asparagus spears to the empty spaces in the skillet.

• 6

  Cook for an additional 4-5 minutes until the salmon is opaque throughout and the asparagus is tender with slight char marks.

• 7

  Transfer the salmon and asparagus to a plate and spoon the prepared lemon-dill yogurt sauce over the fish before serving immediately.