NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 small Yukon Gold potato

2 cups Baby spinach

1 tsp Olive oil

1 clove Garlic

1 tbsp Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of water for 12 minutes until fork-tender.

• 2

  Drain the potato and mash with the Greek yogurt, half of the minced garlic, half of the sea salt, and half of the black pepper until smooth.

• 3

  Season the salmon fillet with the remaining sea salt and black pepper.

• 4

  Heat olive oil in a stainless steel skillet over medium-high heat and sear the salmon skin-side down for 5 minutes until the skin is crispy.

• 5

  Flip the salmon and cook for 3 more minutes until the center is just opaque, then transfer to a plate.

• 6

  In the same skillet, toss in the remaining garlic and baby spinach, sautéing for 1 minute until the greens are wilted.

• 7

  Serve the salmon over the garlic mashed potatoes and spinach, finishing with a bright squeeze of lemon juice.