NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Russet Potato

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Reduced Fat Sour Cream

1 teaspoon Olive Oil

1 teaspoon Fresh Chives

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the russet potato into even wedges and toss them in a bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the wedges in a single layer on the baking sheet and roast for 25-30 minutes until they are golden and crispy.

• 4

  While the potatoes roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes.

• 7

  In a small ramekin, stir together the Greek yogurt, sour cream, and finely chopped chives to create a high-protein sour cream blend.

• 8

  Plate the seared salmon alongside the hot potato wedges and serve with the chive cream on the side for dipping.