|Crème fraiche (or substitute light mayonnaise)||2 tablespoons|
|Dijon mustard||1 teaspoon|
|Olive oil||2 teaspoons|
|Medium Yukon gold potatoes, cubed||2|
|Salmon filet (preferably wild)||12 ounces|
|Freshly ground pepper to taste|
|Fresh parsley, chopped||2 tablespoons|
- Preheat oven to 425˚F.
- In a small bowl, mix together crème fraiche (or light mayonnaise) and mustard.
- Drizzle olive oil onto the bottom of a baking dish. Add potatoes and shake around until coated with the olive oil.
- Push potatoes together in center of baking dish and then place salmon, skin side down, on top. Season with salt and pepper and then top with the crème fraiche mixture.
- Bake for about 20 minutes, or until potatoes are tender and salmon is cooked through. Garnish with fresh parsley.
5 lean meats; 2 starches; 2 fats
Side Suggestions: Steamed Asparagus
|Saturated Fat||3 g|
|Dietary Fiber||5.5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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