NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp avocado oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with half of the sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

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

• 5

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  In a separate pan, sauté the asparagus with the remaining salt, pepper, and garlic powder for 5-6 minutes until tender-crisp.

• 7

  Plate the salmon alongside the asparagus and spoon the creamy lemon-dill sauce generously over the fish.