recipes
Grilled salmon fillets with zesty dill yogurt and asparagus
2022-01-05
Ingredients
For the salmon
- 2 skinless salmon fillets
- Good pinch garlic granules
- Salt and pepper
- 1 tbsp. lemon juice
- 1 tbsp. honey
- 1 tbsp. olive oil (Olitalia)
You will also need
- 150g low-fat Greek yogurt
- 1 tbsp. chopped fresh dill
- 1 clove garlic, crushed
- 1 tsp finely grated lemon zest
- Drizzle extra virgin olive oil (Olitalia)
- Salt and pepper to taste
- Bunch asparagus and kale leaves, trimmed
- Lime wedges for serving
Method
Start this recipe with the fish. This meal will take just 15 minutes to prepare and serve. Season the salmon with the lemon juice, garlic granules, salt and pepper.
Heat the oil in a frying pan and quickly seal the salmon on both sides for 3 minutes. Drizzle over the honey and continue to brown for 2 minutes. Transfer to a baking tray and cook for a further 8-10 minutes. Meanwhile make the yogurt dressing by mixing together the yogurt, dill, garlic, lemon zest, olive oil and season with salt and pepper and chill. Finally, season the asparagus and kale with salt and pepper and quickly pan-fry for 3-4 minutes. To serve, arrange the asparagus and kale onto 2 serving plates. Place the salmon fillets on top and serve the yogurt dressing in small bowls on the side.
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