Lemon Dill Salmon

Prep: 5 min 

Cook: 60 min 

Makes: 1 serving 

Calories: 417 g/serv

• Protein: 28g, (27%)
• Carb: 38g, (36%)
• Fat: 17g, (37%)

Ingredients 

• 1 salmon fillet (approx 4 oz)
• 1 large potato
• 3 garlic cloves, minced
• 2 tsp EVOO
• 1 pinch rosemary
• 1 large pinch salt
• 1 pinch pepper
• 3 tsp Greek yogurt
• 1 tsp lemon 
• 1/4 tsp lemon zest
• 1 slice of lemon 
• 1 tsp dill, chopped

Instructions 

1. Preheat the oven to 400°. Wash the potato (peel if you’d like) and then cut thin slices down the potato. Be careful not to cut all the way through. Place the potato on a baking sheet.
2. To a small bowl, add 2 minced garlic cloves, EVOO, rosemary, salt and pepper. Mix well and then spoon over the potato. Put the potato in the oven for 60 minutes.
3. Prepare the salmon by sprinkling with a pinch of salt and a slice of lemon. With 15 minutes left of the oven and carrots cooking, add the salmon.
4. Make the lemon dill sauce. In a small bowl, add the Greek yogurt, lemon juice, zest, and dill.
5. Once the potato, and salmon are done, plate up the food and spoon the lemon dill sauce over the salmon.