NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 medium Russet potato

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tsp Dried parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with 0.5 tsp of olive oil and a pinch of sea salt.

• 3

  Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is tender.

• 4

  While the potato finishes, pat the salmon fillet dry with a paper towel and place it on the prepared baking sheet.

• 5

  In a small bowl, whisk together the Dijon mustard, dried parsley, garlic powder, remaining sea salt, and black pepper.

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon fillet to create a thick crust.

• 7

  Slide the salmon into the oven during the last 12 to 15 minutes of the potato's cooking time, roasting until the fish flakes easily with a fork.

• 8

  Remove both from the oven; slice the potato open lengthwise and fluff the interior with a fork.

• 9

  Top the potato with the Greek yogurt and fresh chives, then serve immediately alongside the herb-crusted salmon.