Name: Seared Salmon Fillet with Garlic Mashed Potatoes and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Wild Atlantic Salmon Fillet; 2 medium Yukon Gold Potatoes; 0.5 cup Non-fat Plain Greek Yogurt; 3 cups Fresh Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 3 cloves Fresh Garlic

Nutrition

Per serving

927 calories

Protein: 63g; 28% of calories
Carbs: 70g; 31% of calories
Fat: 41g; 41% of calories

Ingredients

6 items

7½ ounces Wild Atlantic Salmon Fillet
2 medium Yukon Gold Potatoes
½ cup Non-fat Plain Greek Yogurt
3 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
3 cloves Fresh Garlic

Instructions

Prep 10 min · Cook 30 min

Peel and chop the Yukon Gold potatoes into 1-inch chunks, then place them in a pot of salted water and bring to a boil.
Cook the potatoes for 12-15 minutes until fork-tender, then drain and return to the pot.
Mash the potatoes with the Greek yogurt and two cloves of minced garlic until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.
Remove the salmon from the pan and add the remaining olive oil and one clove of minced garlic.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Plate the garlic mashed potatoes alongside the sautéed spinach and top with the seared salmon fillet.

Nutrition

Ingredients

Instructions

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