NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain non-fat Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

0.5 tsp Garlic

1.5 cup Asparagus

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and minced garlic until smooth to create the sauce.

• 3

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

• 4

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

• 5

  Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit.

• 6

  While the salmon cooks, steam or lightly sauté the asparagus in a separate pan with a splash of water until bright green and tender-crisp.

• 7

  Remove salmon from the heat and let it rest for 2 minutes.

• 8

  Plate the salmon alongside the asparagus and drizzle the lemon-dill sauce over the fish before serving.