NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Garlic powder

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 4

  Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 minutes.

• 5

  Remove the salmon from the pan and add the asparagus spears, sautéing them in the residual heat for 3-4 minutes until crisp-tender.

• 6

  Plate the salmon and asparagus, then drizzle the creamy lemon-dill sauce over the fish before serving.