NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked basmati rice

0.5 cup Cucumber

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Extra virgin olive oil

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.

• 4

  Flip the salmon carefully and cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 5

  While the salmon cooks, finely dice the cucumber and chop the fresh dill.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and fresh dill to create the zesty sauce.

• 7

  In a separate bowl, fluff the warm cooked basmati rice and fold in the diced cucumber along with half of the yogurt sauce.

• 8

  Plate the cucumber rice, top with the pan-seared salmon, and drizzle the remaining yogurt sauce over the top before serving.