Name: Salmon with honey mustard cottage cheese
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 1/2 tsp salt; 1/2 tsp olive oil; 3/4 medium tomato, chopped; 3 oz cucumber, diced; 1.5 oz yellow bell pepper, diced; 1 oz white button mushrooms, thinly sliced; 1 1/2 tsp lemon juice; 1/3 cup nonfat cottage cheese; 1 tsp light mayonnaise; 1 1/2 tbsp yellow mustard; 3/4 tsp honey; 1/8 tsp garlic powder

Nutrition

Per serving

489 calories

Protein: 45g; 36% of calories
Carbs: 20g; 16% of calories
Fat: 26g; 48% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, stir together the cottage cheese, mayonnaise, mustard, honey, and garlic powder. Add a small splash of the lemon juice and a pinch of the salt. Taste and adjust with more mustard if a sharper flavor is desired.
In a medium bowl, combine the chopped tomato, cucumber, bell pepper, and mushrooms. Drizzle with the remaining lemon juice and a pinch of salt, then toss to combine.
Season the 1-inch-thick salmon fillet with the remaining salt. Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan, skin-side down if applicable, and cook for 4 to 5 minutes. Flip and cook for 3 to 4 minutes more until the center is just opaque and the fish flakes easily. Done when opaque in the center and flakes easily, 145°F.
Spoon the honey mustard cottage cheese onto the plate. Set the seared salmon beside it and pile the garden salad alongside.

Nutrition

Ingredients

Instructions

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