NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Broccoli Florets

100g Russet Potato, cubed

3 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, smashed

Salt and Black Pepper to taste

Fresh Lemon wedges

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

• 3

  Place the cubed potatoes and smashed garlic clove in a pot of salted water, bring to a boil, and cook for 10-12 minutes until fork-tender.

• 4

  While potatoes cook, season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

• 6

  Drain the potatoes and garlic, then mash them thoroughly with the Greek yogurt until smooth and creamy, seasoning with salt and pepper to taste.

• 7

  Plate the garlic mash alongside the roasted broccoli and top with the seared salmon fillet.

• 8

  Serve immediately with a fresh lemon wedge for squeezing over the fish.