NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

0.5 cup plain non-fat Greek yogurt

0.5 cup canned cannellini beans

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

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 with half of the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy and golden.

• 5

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

• 6

  Remove the salmon from the pan and set it aside to rest on a plate.

• 7

  In the same skillet, add the asparagus spears and rinsed cannellini beans, seasoning with the remaining salt and pepper.

• 8

  Sauté the vegetables for 3-5 minutes until the asparagus is bright green and tender-crisp.

• 9

  Plate the asparagus and bean mixture, place the salmon on top, and finish with a generous dollop of the lemon-dill sauce.