NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup plain Greek yogurt

1 tsp avocado oil

1 cup asparagus spears

1 tbsp fresh dill

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

  Whisk the plain Greek yogurt, fresh dill, lemon juice, minced garlic, and Dijon mustard in a small bowl until the sauce is velvety and smooth.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the salmon in the hot skillet and sear for 4 to 5 minutes until a golden-brown crust forms.

• 5

  Flip the fillet and continue cooking for 3 to 4 minutes until the salmon is just opaque and flakes easily.

• 6

  While the salmon cooks, steam the asparagus spears for 3 to 4 minutes until they are bright green and crisp-tender.

• 7

  Plate the salmon alongside the asparagus and top the fish with a generous dollop of the chilled dill sauce.