NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

Pinch of sea salt and black pepper

1/2 Fresh Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Trim the woody ends of the asparagus and place them on a baking sheet, tossing with half of the olive oil, salt, and pepper.

• 4

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

• 5

  While the vegetables cook, 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 and sear the salmon skin-side down for 4-5 minutes.

• 7

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 8

  Drain the sweet potatoes and mash them thoroughly, stirring in the Greek yogurt for a creamy consistency.

• 9

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