NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato, peeled and cubed

2 cups Fresh Spinach

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Avocado Oil

2 cloves Garlic, minced

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 2

  Drain the sweet potatoes and mash them with the Greek yogurt and a pinch of sea salt until smooth and creamy.

• 3

  Pat the salmon fillet completely dry with a paper towel and season the flesh side with salt and pepper.

• 4

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

• 5

  Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

• 6

  Sear the salmon for 4-5 minutes on the skin side until the skin is crispy, then flip and cook for another 2-3 minutes to your desired doneness.

• 7

  Remove the salmon from the pan and let it rest while you add the minced garlic to the same skillet, sautéing for 30 seconds.

• 8

  Add the fresh spinach to the skillet and toss quickly until just wilted, then remove from heat.

• 9

  Plate the sweet potato mash and garlic spinach alongside the salmon and serve immediately.