This dish has a very mild taste that is nicely complimented with the garlic mashed potatoes and topped with some peppery arugula.

Wild salmon is high in omega 3, it is low in saturated fat and calories but high in protein. Eating salmon helps prevent high cholesterol, high blood pressure, aids in the prevention of cancer, and it also is an excellent source of niacin, vitamin B 12, vitamin B 6, selenium, phosphorus and magnesium.

Ingredients: Serves 2

Salmon:

• 2  3-4 ounce wild salmon fillets
• 1 tablespoon creamy dijon mustard
• 1/4 teaspoon dry thyme
• 1/4 teaspoon dry rosemary, crumbled between palms of your hands
• 1/2 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 1 clove crushed garlic
• 1 tablespoon dry white wine
• 1 teaspoon olive oil

Garlic Mashed Potatoes:

• 2 medium potatoes, peeled and cubed
• 1 clove garlic
• 1/8 cup milk
• 2 tablespoons butter

Topping:

1/2 cup baby arugula

Preparation:

In a small cup mix together the mustard, thyme, rosemary, salt, pepper, garlic, white wine and olive oil. Spread the mixture evenly on one side of the salmon pieces.

In the meantime, place the peeled and cubed potatoes in a pot of cold salted water. Add the clove of garlic. Bring to a boil and cook until fork tender, about 10 minutes. Drain and add the butter and milk. Cover and allow the butter to melt. Mash.

Spray a skillet with some non stick spray. When hot add the salmon, herb side down and cook over medium low heat 3 minutes. Carefully turn the salmon over and cook an additional 3 minutes. This will be medium/rare.

Serve the salmon over the mashed potatoes and top off with some arugula. Enjoy!