NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1 cup Roasted Asparagus

100 grams Sweet Potato

1 tablespoon Nonfat Greek Yogurt

1/2 teaspoon Olive Oil

Pinch Salt

Pinch Black Pepper

Pinch Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F for the asparagus and prepare a baking sheet lined with parchment paper.

• 2

  Peel and chop the sweet potato into cubes. Boil the cubes in lightly salted water until tender, about 10-12 minutes.

• 3

  While the sweet potato cooks, toss the asparagus with a pinch of salt, black pepper, and a drizzle of olive oil. Spread them out on the baking sheet.

• 4

  Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crispy on the tips.

• 5

  Meanwhile, season the salmon fillet on both sides with salt, pepper, and garlic powder. Heat a non-stick skillet over medium-high heat.

• 6

  Sear the salmon skin-side down for 3-4 minutes until the skin is crisp, then carefully flip and cook an additional 3-4 minutes, or until the salmon reaches your preferred doneness.

• 7

  Drain the sweet potatoes and mash them using a fork or a potato masher. Stir in the nonfat Greek yogurt, and adjust seasoning with salt and pepper to taste.

• 8

  Plate the seared salmon alongside a generous serving of sweet potato mash, and arrange the roasted asparagus on the side. Serve warm.