NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Non-fat Greek yogurt

1 tsp Olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

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, lemon juice, chopped fresh dill, and garlic powder until the sauce is smooth and 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 it begins to shimmer.

• 4

  Place the salmon in the pan skin-side up and sear for 4-5 minutes without moving it until a golden-brown crust forms.

• 5

  Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon finishes cooking, steam the asparagus spears in a steamer basket for 3-5 minutes until they are bright green and tender.

• 7

  Transfer the salmon and asparagus to a plate, then spoon the lemon-dill yogurt sauce generously over the fish before serving.