NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Yukon gold potatoes

0.5 cup Carrots

0.5 cup Zucchini

0.5 tsp Olive oil

1 tbsp Greek yogurt

1 tsp Dijon mustard

0.5 tsp Dried parsley

0.5 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the potatoes into 1/2-inch cubes and slice the carrots into thin rounds.

• 3

  Toss the potatoes and carrots on the baking sheet with olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer and roast for 15 minutes.

• 5

  While the vegetables are roasting, whisk together the Greek yogurt, Dijon mustard, parsley, dill, garlic powder, and the remaining salt and pepper in a small bowl.

• 6

  Remove the sheet pan from the oven, add the sliced zucchini, and move the vegetables to the sides to create space in the center.

• 7

  Place the salmon fillet in the center of the pan and spread the herb-yogurt mixture evenly over the top of the fish.

• 8

  Return the pan to the oven and roast for an additional 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the vegetables are golden brown.