NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 medium Yukon gold potato

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 cup Celery

2 tbsp Red onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Drain the potato and let it cool slightly before dicing it into bite-sized cubes.

• 3

  In a medium bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, chopped dill, and half of the salt and pepper.

• 4

  Fold the diced potato, chopped celery, and minced red onion into the yogurt mixture until well coated.

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

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

• 7

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

• 8

  Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Serve the warm salmon fillet next to the chilled, creamy potato salad.