NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1 tsp avocado oil

1 cup asparagus

0.25 cup plain non-fat Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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

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

• 3

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

• 4

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

• 5

  Add the asparagus to the empty space in the skillet, seasoning with the remaining salt and pepper.

• 6

  Flip the salmon and cook for another 2-3 minutes, while tossing the asparagus frequently until tender-crisp.

• 7

  Remove the salmon and asparagus from the heat and plate immediately, topping the fish with the prepared lemon-dill sauce.