NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

0.5 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes.

• 4

  While the salmon cooks, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are bright green and crisp-tender.

• 5

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

• 6

  Remove the salmon from the pan and let it rest for 2 minutes before plating.

• 7

  Serve the salmon alongside the steamed asparagus and drizzle the creamy lemon-dill sauce over the fish.