NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic until the sauce is smooth and well-combined.

• 2

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

• 3

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

• 4

  Carefully place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 5

  Sear the salmon for 4 to 5 minutes without moving it, until the skin is golden and very crispy.

• 6

  Flip the salmon carefully and cook for an additional 3 to 4 minutes, or until the internal temperature reaches your desired level of doneness.

• 7

  While the salmon finishes, steam or lightly sauté the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

• 8

  Transfer the salmon and asparagus to a plate and generously spoon the lemon-dill yogurt sauce over the fish before serving immediately.