NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 small Yukon Gold potato

2 tbsp Non-fat Greek yogurt

0 tsp Olive oil

1 tsp Dijon mustard

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Peel and chop the Yukon Gold potato into 1-inch cubes.

• 2

  Place the potato cubes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

  While the potatoes cook, pat the salmon fillet dry with a paper towel and season with half of the sea salt and black pepper.

• 4

  In a small mixing bowl, combine the Dijon mustard, chopped parsley, chopped dill, and garlic powder to create the herb paste.

• 5

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

• 6

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

• 7

  Flip the salmon and spread the herb-mustard paste evenly over the seared top.

• 8

  Reduce heat to medium and continue cooking for 3-4 minutes until the salmon is opaque and flakes easily.

• 9

  Drain the cooked potatoes and return them to the warm pot.

• 10

  Add the Greek yogurt, lemon juice, and the remaining sea salt and pepper to the potatoes, mashing until completely smooth and creamy.

• 11

  Transfer the mashed potatoes to a plate and top with the herb-crusted salmon fillet.