NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with half of the olive oil and season with a pinch of sea salt and black pepper.

• 3

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 4

  While asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side up in the pan.

• 6

  Sear the salmon for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 7

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

• 8

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