Ingredients

Method

• 1/4 cucumber, finely chopped
• 1/2 cup Greek yoghurt
• 2 T dill
• Salt and pepper
• 2 x 200 g salmon fillets
• 10 asparagus spears

Method

Ingredients

Mix finely chopped cucumber with Greek yoghurt, dill and salt and pepper to taste.

Pan-fry salmon fillets in a pan sprayed with olive oil spray.

Grill asparagus spears with lemon juice, salt and pepper.

Plate the grilled asparagus in the centre of 2 plates and top with the salmon fillets and a drizzle of tzatziki.