NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

3 oz basa fish fillet

1 large egg

0.25 cup plain Greek yogurt

1 tsp lemon juice

1 tbsp fresh dill

1 tsp olive oil

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the asparagus with a small pinch of sea salt and black pepper, then roast for 10 to 12 minutes until tender.

• 3

  Pat the salmon and basa fillets completely dry with paper towels and season both sides with garlic powder, salt, and pepper.

• 4

  Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat.

• 5

  Place the fish fillets in the pan and sear for 3 to 4 minutes per side until the salmon is flaky and the basa is golden.

• 6

  While the fish cooks, bring a small saucepan of water to a very gentle simmer and poach the egg for 3 minutes for a soft, runny yolk.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and finely chopped fresh dill to create the sauce.

• 8

  Plate the roasted asparagus and pan-seared fish fillets, then carefully place the poached egg on top.

• 9

  Finish the dish by drizzling the creamy dill sauce over the fish and egg before serving immediately.