NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

100g Sweet Potato, peeled and cubed

100g Fresh Asparagus, woody ends trimmed

2 tbsp Nonfat Greek Yogurt

0.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Pinch of Sea Salt and Black Pepper

Fresh Dill for garnish

PREPARATION

• 1

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

• 2

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

• 3

  Toss the asparagus spears with a tiny drop of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 8-10 minutes until tender-crisp.

• 4

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

• 5

  Season the salmon fillet with sea salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

• 7

  Plate the sweet potato mash first, top with the seared salmon, and serve the roasted asparagus on the side.

• 8

  Finish the dish with a fresh squeeze of lemon juice and a sprinkle of chopped dill.