NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Avocado oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

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

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

• 3

  Place the salmon in the skillet and sear for 4 to 5 minutes until a golden-brown crust develops, then flip and cook for another 3 minutes.

• 4

  While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 4 minutes until tender-crisp.

• 5

  In a small mixing bowl, combine the Greek yogurt, fresh dill, lemon juice, garlic powder, and the remaining salt and pepper.

• 6

  Plate the salmon over the fluffy cooked quinoa, serve the asparagus on the side, and finish by drizzling the creamy lemon-dill sauce over the fish.