NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Salmon Fillet

100g Nonfat Greek Yogurt

150g Baby Bok Choy

70g Sugar Snap Peas

1/2 tsp Toasted Sesame Oil

1 tbsp Coconut Aminos

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

• 2

  In a small bowl, whisk together the Greek yogurt, half of the grated ginger, and a squeeze of lime juice if available to create the zesty cream sauce.

• 3

  Heat a non-stick skillet over medium-high heat and add the sesame oil.

• 4

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

• 5

  Remove the salmon from the pan and set aside to rest.

• 6

  In the same skillet, add the minced garlic, the remaining ginger, bok choy, and snap peas.

• 7

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and bright green.

• 8

  Pour the coconut aminos over the vegetables and toss to coat.

• 9

  Plate the stir-fried vegetables, top with the seared salmon, and dollop with the ginger-lime yogurt sauce.