Skillet Salmon and Parmesan Potatoes

Two of my favorites! Salmon and Potatoes all in one meal. Serves 2.

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

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. 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. Cut the cooked potatoes in half, and sprinkle with the salt, pepper, and Parmesan cheese.
4. Combine greens, tomatoes, and vinaigrette in a bowl; toss gently.
5. Cut lemon in half, and squeeze lemon juice over fish. Serve salmon with potatoes and salad.

Serving size: 3 ounces salmon, 2 potato halves, and 1 ½ cups salad
Calories 410; Fat 12g (sat 3g, mono 2g, poly 2g); Cholesterol 50mg; Protein 30g; Carbohydrate 49g; Sugars 7g; Fiber 7g; RS 2.1g; Sodium 660mg

Thanks to Health Magazine - The Carb Lovers Diet