NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp non-fat Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp Dijon mustard

1 cup asparagus

0.25 cup cooked quinoa

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a golden, crispy crust.

• 2

  Season both sides of the salmon evenly with the sea salt and black pepper.

• 3

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

• 4

  Carefully place the salmon in the pan and sear for 4-5 minutes without moving it until the edges are opaque.

• 5

  Flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily.

• 6

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and Dijon mustard until smooth.

• 7

  Steam or lightly sauté the asparagus spears until they are bright green and tender-crisp.

• 8

  Plate the salmon over the warm quinoa, arrange the asparagus on the side, and spoon the lemon-dill sauce over the fish.