NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

80g Sweet Potato, cubed

100g Brussels Sprouts, halved

80g Nonfat Plain Greek Yogurt

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the halved brussels sprouts with a pinch of salt and the garlic powder, then roast for 20 minutes until the edges are crispy.

• 3

  While the sprouts roast, peel and cube the sweet potato, then boil in water for 10-12 minutes until tender.

• 4

  Drain the sweet potato and mash it thoroughly with half of the Greek yogurt and a splash of lemon juice until smooth and creamy.

• 5

  Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4-5 minutes per side until the skin is golden.

• 6

  Whisk the remaining Greek yogurt with the rest of the lemon juice to create a light sauce.

• 7

  Plate the sweet potato mash, top with the seared salmon, and serve the roasted brussels sprouts on the side with a drizzle of the yogurt sauce.