NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked jasmine rice

0.5 cup Baby potatoes

0.5 tsp Olive oil

0.5 whole Lemon

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Greek yogurt

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them on the tray with 0.5 tsp of olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 15 minutes until they begin to soften.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh dill and parsley.

• 5

  Rub the salmon fillet with the remaining 0.5 tsp of olive oil, minced garlic, and the fresh herb blend.

• 6

  Move the potatoes to one side of the tray and place the salmon fillet on the other side.

• 7

  Roast for another 10 to 12 minutes until the salmon is flaky and the potatoes are golden brown.

• 8

  Warm the pre-cooked jasmine rice in a small saucepan or microwave until steaming.

• 9

  Squeeze the fresh lemon juice over the salmon and potatoes immediately after removing from the oven.

• 10

  Plate the salmon and potatoes over the bed of rice and finish with a dollop of Greek yogurt.