|Garlic powder||¼ teaspoon|
|Dried dill||¼ teaspoon|
|Salmon, cut into 2 pieces||10-ounce filet|
|Olive oil||2 teaspoons|
|Lemon sliced into 4 wedges||½|
|Fresh parsley sprigs||4|
- In a small dish, mix together garlic powder, salt, dill, paprika, and pepper. Season salmon with spice rub.
- Heat olive oil and butter in a large skillet over medium-high heat. Add salmon, skin side down, and reduce heat to medium-low. Sear for about a minute.
- Add ½ cup water, or just enough to fill pan and surround the bottom of the salmon. Cover and cook for 2-3 minutes. Flip the filets over and cook with lid on for another 2-3 minutes, or until cooked through.
- Squeeze a lemon wedge over each filet. Garnish with fresh parsley and serve with remaining lemon wedges on the side.
4 lean meats; 1 fat
Side Suggestions: Sautéed Spinach
Heat 2 teaspoons olive oil over medium heat. Add 1 package (12-16 ounce) of baby spinach, season with ¼ teaspoon salt, and stir until just wilted.
Side Suggestions: Simple Yukon Golds.
Scrub 2 medium Yukon gold potatoes, place in medium-sized pot and fill with water. Place pot on burner and cook on medium-high heat until the water begins to boil. Once water starts boiling, place lid on pot and reduce heat to medium-low so that water is just simmering. Total cooking time is about 25-35 minutes or until potatoes are soft when pricked. Serve potatoes with a teaspoon of butter, if desired.
|Serving Size||½ of recipe|
|Saturated Fat||3 g|
|Dietary Fiber||0.5 g|
Newborns who are underweight are at increased risk of complications, such as sudden infant death syndrome (SIDS). This study found that higher maternal caffeine intake during pregnancy may be associated with a higher risk of having a low birth weight infant.
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