NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

0.75 medium Yukon Gold potato

0.25 cup Non-fat Greek yogurt

1 cup Broccoli florets

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then simmer in a pot of water for 15 minutes until fork-tender.

• 2

  While the potato cooks, place broccoli florets in a steamer basket over boiling water for 5-7 minutes until they are bright green and crisp-tender.

• 3

  Drain the potato and mash it thoroughly with the Greek yogurt, minced garlic, and half of the sea salt until the texture is velvety and smooth.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and the black pepper.

• 5

  Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat, then sear the salmon for 4-5 minutes per side until a golden crust forms.

• 6

  Serve the pan-seared salmon over a bed of garlic mashed potatoes with the steamed broccoli on the side and a fresh squeeze of lemon juice.