NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp olive oil

0.25 cup Greek yogurt

1 tbsp fresh dill

1 tsp lemon juice

0.25 tsp lemon zest

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and garlic powder until the sauce is velvety and well combined.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

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

• 4

  Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden-brown crust forms, then flip and cook for another 3-4 minutes until cooked through.

• 5

  While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.

• 6

  Plate the salmon and asparagus, then drizzle the creamy dill sauce over the fish before serving.