NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1 medium sweet potato

0.5 cup low-fat cottage cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried dill

0.5 tsp garlic powder

1 tsp fresh lemon juice

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and prick it several times with a fork. Place it on the baking sheet and roast for 40-45 minutes until tender when pierced with a knife.

• 3

  While the potato roasts, pat the salmon fillet dry with a paper towel. Rub with olive oil and season evenly with sea salt, black pepper, garlic powder, and dried dill.

• 4

  Move the sweet potato to one side of the tray and place the salmon on the other side during the last 12-15 minutes of roasting, cooking until the salmon flakes easily with a fork.

• 5

  In a small bowl or blender, whip the cottage cheese with lemon juice until it reaches a smooth, creamy consistency.

• 6

  Slice the roasted sweet potato open and fluff the inside with a fork. Top with the whipped cottage cheese.

• 7

  Serve the roasted salmon and topped sweet potato over a fresh bed of spinach for a complete, nutrient-dense meal.