Name: Pan-Seared Alaskan Salmon with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz raw Alaskan salmon fillet; 1 cup raw asparagus; 1 tsp olive oil; 2 tbsp nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

511 calories

Protein: 47g; 37% of calories
Carbs: 9g; 7% of calories
Fat: 32g; 56% of calories

Instructions

Prep 10 min · Cook 10 min

Pat the Alaskan salmon fillet dry with a paper towel to ensure a crispy sear, then season both sides evenly with sea salt, black pepper, and garlic powder.
Trim the woody ends off the raw asparagus and set aside.
In a small mixing bowl, whisk together the nonfat Greek yogurt, Dijon mustard, lemon juice, and finely chopped fresh dill until the sauce is smooth and creamy.
Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon fillet in the hot skillet and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Flip the salmon and add the asparagus to the empty spaces in the pan; cook for another 3-4 minutes until the salmon is opaque and the asparagus is crisp-tender.
Remove the skillet from the heat and transfer the salmon and asparagus to a plate.
Drizzle the prepared lemon-dill sauce over the salmon and serve immediately while hot.

Nutrition

Ingredients

Instructions

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