NUTRITION

SERVINGS

INGREDIENTS

6.7 oz Wild Salmon Fillet

175g Sweet Potato

150g Asparagus

1 tsp Olive Oil

1 tbsp Nonfat Greek Yogurt

1 clove Garlic

1 tsp Lemon Juice

Pinch of Sea Salt

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Peel and cube the sweet potato, then boil in water until tender.

• 3

  Toss asparagus with half the olive oil, salt, and pepper, then roast on a baking sheet until tender.

• 4

  Pat the salmon fillet dry and season with salt and pepper.

• 5

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

• 6

  Sear the salmon skin-side down until crispy, then flip and cook until golden and flaky.

• 7

  Drain the sweet potatoes and mash with Greek yogurt and minced garlic until smooth.

• 8

  Plate the salmon alongside the sweet potato mash and roasted asparagus, topped with a squeeze of lemon and crunchy sea salt.