Fill a high sided skillet or large pot with 6 cups of water. Add celery, onion powder, and lemon slices to pot. Add 1/4 tsp salt and 1/4 tsp pepper. Bring to boil over high heat. Cover. Reduce heat and simmer. Cook until fragrant (8-10 min). Add slamon to pot (water should just cover fillets). cover and gently simmer until fish is opaque (5-8 min). with tongs or a fish spatula, remove salmon from broth. Set aside on a cutting board to cool.

While fish is cooling, make dressing. In a medium bowl, combine yogurt, chopped dill, horseradish, lemon zest, lemon juice, and 1/8 tsp pepper. Whisk well. Arrange watercress and radishes, then top with salmon and drizzle with dressing.

Serving size: 1 cup salad 3 oz salmon and 1 Tbsp dressing.

Spray a small non-stick skillet over medium-high heat. Add steak, asparagus, chives, garlic, and cook. Stir frequently for 3-5 minutes or until the asparagus is tender. Remove from heat and cover to keep warm. In medium bowl, whisk egg whites with a fork until they bubble lightly. Season with salt and pepper. Spray a small skillet over medium heat. Add egg whites and cook. Cook for 4-6 minutes. Flip omelet. Sprinkle the steak mixture over half the omelet. Flip omelet halfway and serve.

Makes 1 serving

Combine and refrigerate overnight.