Yogurt Dill Salmon with Kale Salad

Yield: 2 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 20 minutes

Prep Time: 10 minutes

Ingredients:

• 3 cups Tuscan kale, cut into fine strips

• ½ tsp salt, divided

• 1½ tsp lemon juice

• 1/8 tsp ground black pepper

• 2, (6-oz.) salmon filets

• ½ cup fresh chopped dill

• ¼ cup non-fat plain Greek yogurt

Directions

1. Preheat oven to 450⁰F.

2. In a mixing bowl, combine the kale, ¼ teaspoon of the salt, lemon juice, and pepper.

3. Massage the kale with your hands to break the fibers and allow the lemon juice and salt to tenderize it. Set aside to marinate for 20 minutes.

4. Season the salmon with the remaining ¼ teaspoon of salt.

5. In a mixing bowl, combine the yogurt and dill. Coat each salmon with the yogurt-dill mixture.

6. Place the salmon on a parchment-lined sheet pan and bake for 8 to 10 minutes.

7. Serve 1½ cups of the kale salad with one baked salmon filet per serving.

   
   

Nutrition Per Serving: 270 calories, 38g protein, 4g carb, 11g fat