NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Dijon mustard

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan, skin-side up, and sear for 5 minutes without moving it until a golden crust forms.

• 4

  Carefully flip the fillet and cook for an additional 3 minutes until the fish is just opaque and flakes easily.

• 5

  While the salmon cooks, steam the asparagus spears for 4 minutes until they are bright green and crisp-tender.

• 6

  In a small bowl, whisk together the lemon juice, finely chopped fresh dill, minced garlic, and Dijon mustard to create the sauce.

• 7

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