NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.25 cup Cooked quinoa

2 tbsp Plain Greek yogurt

1 tsp Fresh lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the sauce; set aside.

• 3

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

• 4

  Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy and golden.

• 5

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 6

  Remove the salmon from the pan and let it rest while you quickly sauté the asparagus in the same skillet for 3 to 4 minutes until tender-crisp.

• 7

  Plate the salmon over the cooked quinoa with the asparagus on the side, then drizzle the lemon-dill sauce over the fish before serving.