Lean and Green Yogurt Dill Salmon with Kale Gland

Optavia Counts:

• 1 lean
• 3 green
• 3 condiments

Salmon and kale, are two superfoods packed into one delicious Lean & Green meal. Salmon is a good source of high-quality protein and heart-healthy omega-3 fatty acids. Kale is a good source of vitamins A, C, and K! Get a dose of both in this NEW Lean & Green recipe, developed by The Culinary Institute of America Consulting*, that makes 2 complete Lean & Green meals (1 lean, 3 green, 3 condiments per serving).

Lean and Green Yogurt Dill Salmon with Kale Gland

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

Lean and Green Yogurt Dill Salmon with Kale Gland

Directions

1. Preheat oven to 450⁰F.
2. Combine the kale, ¼ teaspoon of salt, lemon juice, and pepper in a mixing bowl.
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 kale salad with one baked salmon filet per serving.

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

Developed by CIA Consulting, a business unit of The Culinary Institute of America.