NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

2 cups Broccoli Florets

1/3 cup Nonfat Greek Yogurt

1/2 cup grated Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon dried Dill

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, grate the cucumber and squeeze it firmly in a paper towel to remove excess moisture.

• 5

  In a small bowl, combine the Greek yogurt, grated cucumber, lemon juice, and dried dill to create the sauce.

• 6

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

• 7

  Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

• 8

  Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

• 9

  Serve the hot salmon alongside the roasted broccoli and top with a generous dollop of the cool cucumber yogurt sauce.