NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

1 cup Asparagus spears

0.25 cup Cooked quinoa

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the salmon fillet evenly on both sides with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Place the salmon in the pan and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until flaky.

• 4

  While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are vibrant green and crisp-tender.

• 5

  In a small bowl, whisk together the plain Greek yogurt, lemon juice, and fresh dill until the sauce is smooth.

• 6

  Serve the seared salmon over the fluffy cooked quinoa with the steamed asparagus on the side, drizzling the lemon-dill sauce over the fish.