Skillet Salmon & Parmesan Potatoes

Ingredients

• 1 (6-ounce) salmon fillet (about 1-inch thick)
• Cooking spray
• 2 medium potatoes
• Salt and pepper, to taste
• 4 tablespoons shredded Parmesan cheese
• 2 cups mixed salad greens
• 1 cup chopped tomatoes
• 2 tablespoons low-fat balsamic vinaigrette
• 1 lemon

Preparation

1. 1. Heat a nonstick skillet or grill pan over medium-high heat. Coat fish with cooking spray. Add fish to pan, and cook 6 minutes on each side or until fish flakes easily when tested with a fork.
2. 2. While fish cooks, pierce potatoes with a fork; arrange in a circle on paper towels in a microwave oven. Microwave at HIGH 8–10 minutes, turning potatoes after 5 minutes. Let stand 5 minutes.
3. 3. Cut the cooked potatoes in half, and sprinkle with the salt, pepper, and Parmesan cheese.
4. 4. Combine greens, tomatoes, and vinaigrette in a bowl; toss gently.
5. 5. Cut lemon in half, and squeeze lemon juice over fish. Serve salmon with potatoes and salad.
6. Carb Star: Potatoes
7. 1 to 3.7 grams of Resistant Starch
8. In addition to fiber and Resistant Starch, potatoes are a natural source of a proteinase inhibitor, a natural chemical that boosts satiety hormones and curbs appetite. Potatoes are also incredibly filling and—at 300 calories for a large, baked spud—great for weight loss.