NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

0.5 medium Yukon gold potato

2 tbsp Non-fat Greek yogurt

1 tbsp Basil pesto

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Avocado oil

PREPARATION

• 1

  Peel and dice the Yukon gold potato into 1-inch cubes.

• 2

  Place the potato cubes in a small pot of salted water, bring to a boil, and cook for 10-12 minutes until fork-tender.

• 3

  While the potatoes cook, season the salmon fillet with sea salt and black pepper on both sides.

• 4

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

• 5

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and cook for another 3-4 minutes until the center is just opaque and flaky.

• 7

  During the last 3 minutes of salmon cooking, add the asparagus spears to the skillet and cook until bright green and tender.

• 8

  Drain the potatoes and return them to the pot; mash thoroughly with the Greek yogurt and lemon juice until smooth.

• 9

  Plate the creamy mashed potatoes, top with the seared salmon, and spread the basil pesto over the fish.

• 10

  Serve the asparagus on the side for a complete, clean-eating meal.