Cajun Salmon

4 Servings, Each Counts as: 3 Life Proteins, 3 Life Fats

4 (5 ounce) boneless, skinless salmon fillets 
1/4 cup nonfat plain Greek yogurt 
1 chopped shallot 
2 tbsp finely chopped fresh Italian parsley 
2 tsp cider vinegar 
1 tsp horseradish 
1 tsp. Dijon mustard 
1/4 tsp sweet paprika and 1/8 tsp. divided 
1/8 tsp garlic powder and ¼ tsp. divided 
1/4  tsp salt 
1/8 tsp pepper 
3 tsp olive oil 

1. Lay fish out on the counter for 15 minutes. 
2. While fish comes to room temperature, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic, and a pinch of salt and pepper in a bowl. Cover and refrigerate. 
3. Rinse and dry salmon and brush each side with 2 tsp. of olive oil.
4. Season fish with 1/4 tsp. of salt and garlic powder and 1/8 tsp. of paprika and pepper. 
5. Heat 1 tsp. of olive oil in a large skillet over medium-high heat. 
6. Add fish and cook for about 5 minutes (when underside is golden). 
7. Flip fillet and cook until golden brown (about 2-3 minutes). 
8. Bring sauce out of the refrigerator and drizzle over salmon to serve.

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