Name: Honey-mustard salmon with fresh salad
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp extra virgin olive oil; 3/4 medium fresh tomato, chopped; 3 oz fresh cucumber, diced; 1.5 oz fresh yellow bell pepper, diced; 1.5 oz fresh mushrooms, thinly sliced; 3/4 tsp lemon juice; 1/2 tsp honey; 1 1/2 tsp Dijon mustard; 1 1/2 tbsp plain nonfat Greek yogurt; 2 tbsp 2% cottage cheese

Nutrition

Per serving

490 calories

Protein: 43g; 34% of calories
Carbs: 17g; 13% of calories
Fat: 29g; 52% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, mash the cottage cheese with a fork until mostly smooth. Whisk in the Greek yogurt, Dijon mustard, and honey until well combined. Set aside.
In a medium bowl, combine the chopped tomato, diced cucumber, diced bell pepper, and sliced mushrooms. Toss with the lemon juice and half the black pepper.
Season the 1 inch thick salmon fillet with the salt and the remaining black pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until the fish reaches its safe temperature and flakes easily at the thickest part. Done when flakes easily, 145°F.
Place the salad on the plate. Drizzle a third of the honey-mustard sauce over the vegetables. Place the salmon beside the salad and top with the remaining sauce.

Nutrition

Ingredients

Instructions

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