NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Coho Salmon Fillet

1.5 cups Broccoli Florets

120g Yukon Gold Potato

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

• 1

  Peel and cube the Yukon Gold potatoes, then place them in a pot of boiling salted water until tender, about 12-15 minutes.

• 2

  Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of salt.

• 3

  Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are charred and crispy.

• 4

  Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is flaky.

• 6

  Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and minced garlic until smooth and creamy.

• 7

  Plate the seared salmon alongside the roasted broccoli and a generous scoop of garlic mashed potatoes.