NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

1 small Russet potato

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh chives

1 cup Broccoli florets

1 tsp Dijon mustard

1 tbsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and prick the Russet potato several times with a fork.

• 2

  Place the potato directly on the oven rack and bake for 40-45 minutes until the center is completely tender.

• 3

  In a small mixing bowl, whisk together the Dijon mustard, chopped fresh parsley, lemon juice, garlic powder, sea salt, and black pepper.

• 4

  Pat the salmon fillet dry with a paper towel and spread the herb mustard mixture evenly over the top of the fish.

• 5

  Once the potato is cooked, slice it in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin shell of skin.

• 6

  Mash the potato flesh with the non-fat Greek yogurt and chopped chives until smooth and creamy.

• 7

  Spoon the potato mixture back into the skins and place them on a parchment-lined baking sheet next to the herb-crusted salmon.

• 8

  Bake the salmon and potatoes together for 12-15 minutes until the salmon flakes easily with a fork and the potatoes are hot.

• 9

  Steam the broccoli florets for 5 minutes until vibrant green and serve immediately alongside the salmon and potatoes.