NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1 small Yukon Gold potato

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 tsp extra virgin olive oil

1 cup asparagus spears

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon juice

PREPARATION

• 1

  Peel and cube the potato, then boil in salted water for 12-15 minutes until fork-tender.

• 2

  While potatoes boil, pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat olive oil in a stainless steel or cast iron skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until crispy.

• 4

  Flip the salmon and cook for another 3 minutes until the center is just opaque, then remove from heat and drizzle with lemon juice.

• 5

  In the same skillet, quickly sauté the asparagus spears for 4-5 minutes until bright green and slightly charred.

• 6

  Drain the potatoes and mash them thoroughly with the Greek yogurt, ghee, and minced garlic until the texture is velvety and smooth.

• 7

  Plate the garlic mashed potatoes, top with the salmon fillet, and serve the asparagus on the side.