NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

• 2

  Mince the garlic clove and finely chop the fresh dill.

• 3

  In a small bowl, whisk together the Greek yogurt, half of the lemon juice, half of the chopped dill, and a pinch of salt and pepper to create the creamy sauce.

• 4

  Brush the salmon fillet and asparagus spears with the olive oil, then season both with the remaining lemon juice, sea salt, and black pepper.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes per side until the fish flakes easily with a fork.

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and lightly charred.

• 7

  Plate the salmon and asparagus, then drizzle with the prepared yogurt sauce and garnish with the remaining fresh dill.