NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato (peeled and cubed)

100g Fresh Asparagus

60g Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the asparagus with half of the olive oil, sea salt, and pepper, then roast for 12-15 minutes until tender and slightly charred.

• 3

  Place the cubed sweet potato in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 4

  Drain the sweet potatoes and mash them thoroughly with the Greek yogurt and a pinch of salt until creamy.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Season the salmon with salt and pepper, then sear for 4-5 minutes on the first side until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 8

  Plate the sweet potato mash and roasted asparagus alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.