Oregano Salmon with Cooked Vegetables and Yogurt Dressing

Ingredients

• Oil1/2 tablespoon (5 ml)
• Salmon200 g
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Peas1/4 cup (50 g)
• Green Beans1/2 cup (50 g)
• Oregano1/2 tablespoon (2 g)
• Red Bell Pepper1/4 count (30 g)
• Corn1/4 cup (43 g)
• Carrot1/3 medium (20 g)

Instructions

1. 1

   Step 1

   For this recipe you can replace half of the peas with fresh beans. Also, optionally, you can add chopped onion to the salad.

2. 2

   Step 2

   Season the salmon with half of the oil, salt and pepper to taste. Let it rest for a few minutes.

3. 3

   Step 3

   Meanwhile, bring a pot of water to boil.

4. 4

   Step 4

   Once boiling, add the shelled corn and boil for 6 minutes.

5. 5

   Step 5

   Meanwhile, dice the carrot and cut the bell pepper into strips. Cut off the ends of the green beans.

6. 6

   Step 6

   After 6 minutes, add the vegetables and cook for 6 more minutes. Remove and drain.

7. 7

   Step 7

   Place the pan over high heat. Once heated, add the salmon.

8. 8

   Step 8

   Cook 2-3 minutes per side. Then lower the heat and continue cooking for 6 to 7 more minutes, depending on the desired doneness.

9. 9

   Step 9

   For the dressing: Mix the natural yogurt with lemon juice and season with salt and pepper. Optional: You can add a teaspoon of mustard.

10. 10

    Step 10

    Serve the oregano salmon with vegetables on a plate. Add the yogurt dressing and mix.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Salmon with Cooked Vegetables and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.