NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tsp Olive oil

1 cup Asparagus spears

2 tbsp Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Lemon zest

1 tsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan skin-side down and press gently with a spatula to ensure the skin becomes perfectly crispy.

• 4

  Cook for 4 to 5 minutes until the skin is golden, then flip and cook for another 2 to 3 minutes until the fish is opaque.

• 5

  While the salmon cooks, steam the asparagus spears for 3 to 4 minutes until they are tender yet still vibrant and snappy.

• 6

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

• 7

  Plate the salmon alongside the asparagus and spoon the chilled lemon-dill sauce over the hot fish before serving.