NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

250g Yukon Gold Potatoes

150g Broccoli Florets

1 tbsp Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Plain Nonfat Greek Yogurt

2 cloves Garlic, minced

Salt, black pepper, and lemon wedges to taste

PREPARATION

• 1

  Peel and chop the potatoes into 1-inch chunks, then place them in a pot of salted water and bring to a boil.

• 2

  Cook the potatoes for 12-15 minutes or until fork-tender, then drain and return to the pot.

• 3

  While potatoes cook, place broccoli florets in a steamer basket over boiling water for 5-7 minutes until vibrant green and tender.

• 4

  Pat the salmon dry with a paper towel and season both sides with salt and pepper.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

• 6

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the edges are crisp.

• 7

  Mash the drained potatoes with ghee, Greek yogurt, and minced garlic until smooth and creamy.

• 8

  Plate the salmon alongside the garlic mashed potatoes and steamed broccoli, serving with a fresh lemon wedge.