NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into one-inch chunks, then place them in a pot of boiling water and cook until fork-tender, about 12 to 15 minutes.

• 3

  While the potatoes boil, place the salmon fillet and trimmed asparagus spears on the prepared baking sheet.

• 4

  Drizzle the salmon and asparagus with olive oil and season with salt, black pepper, and a generous amount of freshly chopped dill.

• 5

  Roast the salmon and asparagus in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 6

  Drain the cooked sweet potatoes and return them to the pot, mashing them thoroughly with the Greek yogurt until the texture is smooth and creamy.

• 7

  Plate the sweet potato mash and top it with the roasted salmon and asparagus, finishing the dish with a fresh squeeze of lemon juice.