NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1.5 cups Broccoli Florets

1/3 cup Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are charred.

• 3

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and a pinch of salt to create the sauce.

• 4

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

• 5

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

• 6

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

• 7

  Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 8

  Plate the salmon alongside the roasted broccoli and top generously with the creamy lemon yogurt sauce.