NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 cup Nonfat plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Fresh baby spinach

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Carefully place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is crisp and golden.

• 4

  Flip the fillet and continue cooking for 3 minutes or until the salmon is just cooked through and opaque.

• 5

  In a medium mixing bowl, toss the warm cooked basmati rice with the fresh baby spinach until the leaves are slightly wilted.

• 6

  Stir the fresh lemon juice and half of the chopped fresh dill into the rice mixture.

• 7

  In a small bowl, whisk together the nonfat plain Greek yogurt and the remaining fresh dill to create a cooling sauce.

• 8

  Plate the lemon-dill rice, place the salmon fillet on top, and finish with a dollop of the yogurt sauce.