NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

150g Yukon Gold Potatoes

100g Green Beans

1 tsp Olive Oil

30g Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

• 1

  Peel and chop the Yukon Gold potatoes into even chunks, then boil in salted water until tender, about 12-15 minutes.

• 2

  Drain the potatoes and mash them with the non-fat Greek yogurt and a pinch of salt until smooth and creamy.

• 3

  While potatoes boil, trim the green beans and mince the garlic.

• 4

  Heat half of the olive oil in a skillet over medium heat, add the green beans and a splash of water, cover and steam for 3 minutes.

• 5

  Remove the lid, add the minced garlic to the beans, and sauté for another 2 minutes until the beans are crisp-tender and the garlic is fragrant.

• 6

  Pat the salmon fillet dry with a paper towel and season with salt and pepper.

• 7

  Heat the remaining olive oil in a separate non-stick pan over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

• 8

  Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily with a fork.

• 9

  Plate the mashed potatoes and green beans alongside the salmon and serve immediately.