- 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
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.