NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.25 whole Avocado

0.25 cup Plain Greek yogurt

1 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 cup Baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan, skin-side down, and press gently with a spatula for 4-5 minutes until the skin is exceptionally crispy.

• 4

  Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

• 5

  While the salmon cooks, mash the avocado, Greek yogurt, and lemon juice in a small bowl until the mixture is smooth and creamy.

• 6

  Remove the salmon from the pan and add the baby spinach, sautéing for 1 minute until just wilted.

• 7

  Plate the wilted spinach, top with the salmon fillet, and finish with a generous dollop of the avocado crema.