NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp extra virgin olive oil

2 tbsp non-fat Greek yogurt

1 tbsp fresh dill

1 tsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 tsp garlic powder

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel and season the flesh side 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 smooth.

• 3

  Heat the extra virgin olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.

• 4

  Place the salmon fillet skin-side down in the pan and press firmly with a spatula for 10 seconds to prevent curling and ensure a crispy skin.

• 5

  Sear the salmon undisturbed for 4-5 minutes, then flip carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F.

• 6

  While the salmon rests, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp, then season with the remaining salt and pepper.

• 7

  Plate the salmon alongside the asparagus and spoon the chilled lemon-dill sauce generously over the fish.