NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

0.25 cup dry quinoa

0.5 cup water

1 cup asparagus spears

1 tsp extra virgin olive oil

3 tbsp plain nonfat Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a small saucepan, combine the dry quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.

• 2

  While the quinoa cooks, pat the salmon fillet dry with a paper towel. Season both sides evenly with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Add the asparagus spears to the skillet and sauté for 3-4 minutes until vibrant green and slightly tender. Remove the asparagus from the pan and set aside.

• 5

  In the same skillet, place the salmon skin-side down. Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

• 6

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

• 7

  Fluff the cooked quinoa with a fork and stir in a squeeze of lemon if desired.

• 8

  Plate the quinoa, top with the pan-seared salmon and sautéed asparagus, and drizzle with the lemon-dill yogurt sauce.