NUTRITION

SERVINGS

INGREDIENTS

2 ounces Salmon Fillet

1/2 cup Cooked Quinoa

3/4 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nonfat Plain Greek Yogurt

1 teaspoon Lemon Juice

1/4 teaspoon Dried Dill

PREPARATION

• 1

  Rinse the quinoa and cook according to package instructions until fluffy.

• 2

  Steam the broccoli florets for 5-7 minutes until they are tender-crisp and vibrant green.

• 3

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

• 4

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

• 5

  Place the salmon in the skillet and sear for 3-4 minutes per side until the edges are golden and the center is cooked through.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and dried dill to create a zesty sauce.

• 7

  Arrange the quinoa and broccoli on a plate, top with the seared salmon, and finish with a dollop of the yogurt sauce.