NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp avocado oil

0.25 cup plain non-fat Greek yogurt

1 tbsp fresh dill

1 tbsp fresh lemon juice

1 clove garlic

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with half of the sea salt and black pepper.

• 2

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill to create the sauce.

• 3

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

• 4

  Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy and golden.

• 5

  Flip the salmon and cook for an additional 3-4 minutes until the center is just opaque and flakes easily.

• 6

  While the salmon cooks, steam or lightly sauté the asparagus with the remaining salt and pepper until bright green and tender-crisp.

• 7

  Plate the salmon and asparagus, then drizzle the creamy lemon-dill sauce over the fish before serving.