NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 cup Asparagus spears

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 stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 3

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact for a crispy crust.

• 4

  Sear the salmon for 4 to 5 minutes until the skin is golden, then flip and cook for another 2 to 3 minutes until the fish is opaque.

• 5

  While the salmon cooks, steam or lightly sauté the asparagus spears in a separate pan with a splash of water until they are bright green and tender.

• 6

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

• 7

  Plate the seared salmon and asparagus, then drizzle the lemon-dill sauce over the top of the fish before serving immediately.