NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

1 cup Asparagus spears

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Carefully place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

• 4

  Flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon cooks, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

• 6

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

• 7

  Plate the salmon alongside the steamed asparagus and top the fillet with a generous dollop of the creamy lemon-dill sauce.