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Ingredients
4 (5 to 6 ounces) fresh salmon fillets with skin
¾ cup Mountain High Original Whole Milk Plain Yogurt - gluten free
1 tablespoon raw honey - naturally gluten free
olive oil
1 tablespoon fresh parsley, chopped
½ teaspoon fresh grated ginger
1 tablespoon lime juice
½ teaspoon lime zest
salt and pepper
asparagus
cherry tomatoes
Instructions
- Rinse salmon and pat dry with paper towels.
- Drizzle olive oil over fish then season with salt and pepper.
- Heat a nonstick pan to medium high heat and cook the salmon about 2 to 3 minutes per side depending on thickness.
- Meanwhile, in a medium bowl combine yogurt, honey, lime juice and zest, ginger and parsley.
- Serve salmon with roasted asparagus and tomatoes. Yum
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