NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked jasmine rice

2 tbsp Non-fat Greek yogurt

1 tsp Olive oil

1 tsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Season the salmon fillet evenly with the sea salt and black pepper.

• 2

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

• 3

  Place the salmon skin-side down in the skillet and sear for 4 minutes until the skin is crispy and golden.

• 4

  Flip the salmon carefully and cook for another 3 minutes until the flesh is opaque and flakes easily with a fork.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and minced garlic to create a bright sauce.

• 6

  Toss the warm cooked jasmine rice with the fresh chopped dill and half of the prepared lemon-yogurt sauce.

• 7

  Steam the asparagus spears for 4 minutes until they are bright green and snap-tender.

• 8

  Serve the pan-seared salmon over the fragrant rice with the asparagus on the side and a dollop of the remaining sauce.