NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

1 cup Asparagus

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

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

• 3

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

• 4

  Flip the salmon carefully and cook for an additional 3 minutes until the center is just opaque and the fish flakes easily.

• 5

  While the salmon cooks, whisk together the Greek yogurt, minced garlic, chopped fresh dill, and lemon juice in a small bowl until smooth.

• 6

  Sauté the asparagus in a separate pan with a splash of water over medium heat for 5 minutes until tender-crisp and bright green.

• 7

  Plate the salmon alongside the asparagus and drizzle the velvety lemon-dill sauce over the fish immediately before serving.