NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Garlic powder

1 cup Asparagus spears

PREPARATION

• 1

  Pat the salmon dry with a paper towel to ensure a crispy sear.

• 2

  Season both sides of the fillet with sea salt and black pepper.

• 3

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

• 4

  Place the salmon skin-side down in the pan and press gently with a spatula; sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.

• 6

  While the salmon cooks, whisk together the Greek yogurt, fresh dill, lemon juice, lemon zest, and garlic powder in a small bowl.

• 7

  Steam the asparagus spears for 3-4 minutes until they are bright green and crisp-tender.

• 8

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