NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

1/4 cup Panko Breadcrumbs

1 large Egg White

1 tbsp Fresh Dill, chopped

1 tsp Lemon Zest

1 tsp Olive Oil (for salmon cakes)

2 tbsp Low-Fat Greek Yogurt

1 tsp Lemon Juice

1 cup Fresh Green Beans

1 tsp Olive Oil (for green beans)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F for roasting the green beans.

• 2

  In a bowl, flake the salmon fillet and mix with panko breadcrumbs, egg white, chopped fresh dill, lemon zest, and a pinch of salt and pepper until well combined.

• 3

  Form the mixture into 2 compact cakes.

• 4

  Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the salmon cakes and sear for about 3-4 minutes per side until they are golden and crispy.

• 5

  Meanwhile, toss the fresh green beans with 1 tsp olive oil, salt, and pepper, and spread them on a baking sheet.

• 6

  Roast the green beans in the preheated oven for about 12-15 minutes until tender and slightly charred.

• 7

  For the lemon-dill sauce, combine low-fat Greek yogurt with lemon juice and a pinch of salt and pepper. Stir well until smooth.

• 8

  Plate the salmon cakes alongside the roasted green beans and drizzle the lemon-dill sauce over the top or serve on the side.

• 9

  Enjoy your balanced meal with a perfect mix of protein, crunch, and fresh flavors.