NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Ghee

0.5 tsp Sea salt

0.5 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Dijon mustard

1 cup Asparagus

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and Dijon mustard until smooth and set aside.

• 3

  Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat until shimmering but not smoking.

• 4

  Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden-brown crust forms and the fish releases easily.

• 5

  Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit or your desired doneness.

• 6

  While the salmon cooks, toss the asparagus with olive oil and the remaining salt and pepper, then steam or sauté until vibrant green and crisp-tender.

• 7

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