NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Olive oil

2 tbsp Greek yogurt

1 tsp Dijon mustard

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the salmon and add the asparagus spears to the empty side of the pan.

• 6

  Cook for another 3-4 minutes until the salmon is cooked through and the asparagus is tender and vibrant green.

• 7

  Transfer the salmon and asparagus to a plate and drizzle the creamy lemon-dill sauce over the fish before serving.