NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup Greek yogurt

1 tsp olive oil

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the sheet, seasoning with half of the salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender yet still vibrant green.

• 4

  While roasting, pat the salmon dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

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

• 6

  Place the salmon in the pan and sear for 4-5 minutes until a golden-brown crust develops.

• 7

  Flip the fillet and continue cooking for 3-4 minutes until the fish is opaque and flakes easily.

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped dill, and minced garlic.

• 9

  Serve the salmon immediately with the roasted asparagus, topping the fish with the cool, creamy sauce.