NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

2 cups Baby bok choy

0.25 cup Non-fat Greek yogurt

0.5 tbsp Extra virgin olive oil

1 tsp Fresh dill

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat the oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the baby bok choy in half lengthwise and toss with 0.25 tablespoons of the olive oil and a portion of the sea salt and black pepper.

• 3

  Arrange the bok choy cut-side down on the prepared baking sheet and roast for 12 minutes until the edges are crispy and the stalks are tender.

• 4

  While the vegetables roast, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and garlic powder in a small bowl to create the sauce.

• 5

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

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden-brown and the fish flakes easily with a fork.

• 8

  Plate the roasted bok choy, place the seared salmon on top, and finish with a generous dollop of the creamy dill sauce.