NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

1 clove garlic

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

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, combine the plain Greek yogurt, lemon juice, minced garlic, and finely chopped fresh dill.

• 3

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

• 4

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

• 5

  Flip the salmon and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  Remove the salmon from the pan and set aside; add the asparagus spears and halved cherry tomatoes to the same skillet.

• 7

  Sauté the vegetables for 4 minutes with the remaining salt and pepper until the asparagus is tender-crisp and tomatoes are blistered.

• 8

  Plate the salmon alongside the vegetables and top with a generous dollop of the lemon-dill sauce.