NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tsp Lemon juice

0.25 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure the skin stays flat; cook for 4-5 minutes until the skin is golden and crispy.

• 4

  Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon cooks, steam the asparagus spears in a steamer basket for 3-5 minutes until they are vibrant green and tender-crisp.

• 6

  In a small bowl, whisk together the plain Greek yogurt, chopped fresh dill, lemon juice, and lemon zest until the sauce is creamy and well-combined.

• 7

  Transfer the cooked salmon and steamed asparagus to a plate and spoon the lemon-dill sauce over the fish for a fresh finish.