NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

2 tbsp Greek yogurt

1 tsp Olive oil

1 tsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper; season the asparagus spears as well.

• 3

  Place a medium non-stick skillet over medium-high heat and add the olive oil, swirling to coat the bottom of the pan.

• 4

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

• 5

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

• 6

  Transfer the salmon and asparagus to a plate, then spoon the creamy lemon-dill sauce over the fish before serving immediately.