NUTRITION

SERVINGS

INGREDIENTS

5 oz Atlantic salmon fillet

0.5 medium russet potato

0.25 cup non-fat Greek yogurt

0.5 slice turkey bacon

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F. Scrub the potato, pierce with a fork, and bake for 45-50 minutes until the center is tender.

• 2

  While the potato bakes, cook the turkey bacon in a dry skillet over medium heat until crisp. Remove, let cool, and crumble into small pieces.

• 3

  Pat the salmon fillet dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is very crispy.

• 5

  Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and fork-tender.

• 7

  Slice the baked potato open and fluff the inside with a fork. Top with the Greek yogurt, crumbled turkey bacon, and sliced green onions.

• 8

  Plate the pan-seared salmon alongside the loaded potato and steamed broccoli.