NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 squeeze Fresh Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of salt.

• 4

  Roast the asparagus in the oven for 10-12 minutes until slightly tender and browned.

• 5

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

• 6

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

• 7

  Place the salmon in the pan and sear for 4-5 minutes on the first side, then flip and cook for another 3 minutes until the center is just opaque.

• 8

  Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

• 9

  Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus alongside with a fresh squeeze of lemon juice.