NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

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

• 2

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

• 3

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

• 4

  Carefully place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.

• 5

  Flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon finishes, steam the asparagus spears for 4 to 5 minutes until tender-crisp, then season with the remaining salt and pepper.

• 7

  Transfer the salmon and asparagus to a plate and spoon the creamy lemon-dill sauce over the top of the fish.