NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus

1.5 tsp Olive Oil

1 tbsp Nonfat Greek Yogurt

1 clove Garlic

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of salted water for 10-12 minutes until tender.

• 2

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

• 3

  Toss the asparagus spears with half a teaspoon of olive oil, minced garlic, salt, and pepper.

• 4

  Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.

• 5

  Season the salmon fillet with a pinch of salt and black pepper.

• 6

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

• 7

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until golden and cooked through.

• 8

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

• 9

  Plate the sweet potato mash, layer the roasted asparagus on top, add the salmon fillet, and finish with a fresh squeeze of lemon juice.