NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

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

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

• 2

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

• 3

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

• 4

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

• 5

  Flip the salmon carefully and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145°F.

• 6

  While the salmon cooks, steam or lightly sauté the asparagus spears with the remaining salt and pepper until tender.

• 7

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