NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.75 medium yellow potato

1 cup broccolini

1 whole garlic clove

1 tsp extra virgin olive oil

2 tbsp non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Peel and dice the yellow potato into 1-inch cubes. Place in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 2

  While the potatoes are boiling, place the broccolini in a steamer basket over simmering water. Cover and steam for 4-5 minutes until bright green and tender-crisp.

• 3

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

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Once the pan is hot, place the salmon skin-side down.

• 5

  Press down gently with a spatula for 30 seconds to ensure even contact, then sear for 4-5 minutes until the skin is golden and crispy.

• 6

  Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily. Remove from the pan and drizzle with lemon juice.

• 7

  Drain the cooked potatoes and return them to the pot. Add the minced garlic clove, non-fat Greek yogurt, and the remaining salt and pepper.

• 8

  Mash the potatoes until smooth and creamy. Plate the salmon alongside the garlic mash and steamed broccolini.