NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

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

• 2

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and garlic powder until creamy.

• 3

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

• 4

  Place the salmon in the skillet, skin-side up, and sear for 4 minutes until a golden-brown crust forms.

• 5

  Carefully flip the salmon and add the asparagus spears to the empty spaces in the pan, seasoning them with the remaining salt and pepper.

• 6

  Cook for an additional 4-5 minutes until the salmon is opaque and flakes easily with a fork, and the asparagus is crisp-tender.

• 7

  Transfer the salmon and asparagus to a plate and spoon the lemon-dill yogurt sauce generously over the fish.