NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp olive oil

1 cup asparagus

2 tbsp Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Place the salmon skin-side up in the pan and sear for 4 minutes until a golden-brown crust forms on the surface.

• 4

  Carefully flip the salmon over and add the asparagus spears to the empty spaces in the pan.

• 5

  Cook for an additional 3 to 4 minutes until the salmon is opaque and flakes easily with a fork, and the asparagus is bright green and tender.

• 6

  While the salmon finishes, whisk together the Greek yogurt, lemon juice, and finely chopped fresh dill in a small bowl.

• 7

  Remove the salmon and asparagus from the heat and plate them immediately.

• 8

  Drizzle the creamy lemon-dill sauce over the salmon and serve while hot.