NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

0.25 cup Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Trim the woody ends off the asparagus spears and toss them with half of the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.

• 5

  Flip the salmon and add the asparagus to the pan, cooking for another 4 to 5 minutes until the salmon is flaky and the asparagus is tender.

• 6

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

• 7

  Transfer the salmon and asparagus to a plate and spoon the lemon-dill sauce generously over the fish before serving.