NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Cauliflower rice

PREPARATION

• 1

  Pat the salmon dry with a paper towel and season with half of the salt and pepper.

• 2

  In a small bowl, whisk together the Greek yogurt, chopped dill, lemon juice, lemon zest, and garlic powder until smooth.

• 3

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

• 4

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until a golden-brown crust forms.

• 5

  Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily.

• 6

  In a separate pan, sauté the asparagus and cauliflower rice with the remaining salt and pepper until tender-crisp.

• 7

  Plate the vegetables, top with the salmon, and drizzle with the creamy lemon-dill sauce.