NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked basmati rice

1 cup asparagus spears

1 tsp extra virgin olive oil

2 tbsp nonfat Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 clove garlic

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 evenly with sea salt and black pepper.

• 2

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

• 3

  Place the salmon in the skillet 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 until cooked through.

• 4

  While the salmon is searing, steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender.

• 5

  In a small mixing bowl, combine the warm cooked basmati rice with fresh lemon juice, minced garlic, and finely chopped fresh dill.

• 6

  Transfer the lemon-herb rice to a plate, top with the seared salmon, and serve the steamed asparagus on the side with a dollop of Greek yogurt.