Name: Lemon herb salmon and mashed potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 4 oz Yukon Gold potatoes, peeled and chopped; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 2 1/4 tsp fresh thyme, chopped; 1/4 tsp fresh rosemary, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp plain nonfat Greek yogurt; 1 2/3 cups water

Instructions

Prep 20 min · Cook 15 min

Place the potatoes in a medium pot and cover with the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 minutes until very tender. Meanwhile, whisk half the lemon juice, the lemon zest, minced garlic, thyme, rosemary, and half the salt and pepper in a small bowl to make a marinade.
When the potatoes are nearly done, place a steamer basket over the pot or add the green beans directly to the water. Cook for 5 minutes until tender-crisp, then drain, keeping the potatoes and beans separate.
Season the salmon with a pinch of salt. Heat the olive oil in a 12-inch skillet over medium-high heat. Place the salmon in the pan and cook for 4 minutes. Flip, and cook for 3 to 4 minutes more until the fish flakes easily. Done when flakes easily, 145°F.
While the salmon cooks, mash the drained potatoes with the Greek yogurt and the rest of the salt and pepper until creamy.
Reduce the skillet heat to low. Pour the herb marinade over the salmon and toss the green beans into the pan to coat. Squeeze the remaining lemon juice over everything. Serve the salmon and beans alongside the mashed potatoes.

Nutrition

Ingredients

Instructions

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