NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

100g Fresh Asparagus

1 tsp Avocado Oil

2 tbsp Nonfat Plain Greek Yogurt

1/2 Fresh Lemon

Pinch of Garlic Powder, Salt, and Black Pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until very tender.

• 3

  Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the avocado oil and a pinch of salt and pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender but still vibrant.

• 5

  Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and garlic powder.

• 6

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

• 7

  Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the skin is crisp and the fish flakes easily.

• 8

  Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and fluffy.

• 9

  Spread the sweet potato mash onto a plate, top with the roasted asparagus and the seared salmon, and finish with a fresh squeeze of lemon juice.