NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon

150 grams Sweet Potato, peeled and cubed

2 ounces Non-fat Plain Greek Yogurt

1 cup Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Place the cubed sweet potato in a pot of boiling water and cook for 12-15 minutes until tender.

• 2

  While the potatoes cook, steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 3

  Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.

• 4

  Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

• 5

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

• 6

  Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until cooked through.

• 7

  Plate the salmon alongside the sweet potato mash and steamed asparagus.

• 8

  Drizzle the entire dish with fresh lemon juice before serving.