NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a proper sear, then season both sides with half of the sea salt and black pepper.

• 2

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

• 3

  Place the salmon skin-side down in the hot pan and press down gently with a spatula for 10 seconds to prevent curling.

• 4

  Sear the salmon for 4-5 minutes without moving it until the skin is crispy and golden, then flip and cook for another 2-3 minutes until the center is just opaque.

• 5

  While the salmon cooks, steam the trimmed asparagus spears in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, garlic powder, and the remaining sea salt and pepper until smooth.

• 7

  Transfer the salmon and asparagus to a plate and finish by spooning the creamy lemon-dill sauce over the fish.