NUTRITION

SERVINGS

INGREDIENTS

3 oz Salmon fillet

2 oz Lump crab meat

1 tbsp Jerk seasoning

0.25 tsp Olive oil

0.25 cup Chickpea elbow pasta

1 tbsp Nutritional yeast

1 tbsp Plain Greek yogurt

0.5 tbsp Shredded sharp cheddar

0.25 medium Yam

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

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

• 2

  Peel and cube the yam into half-inch pieces, then toss with a light spray of oil, sea salt, and black pepper.

• 3

  Roast the yam cubes for 20 minutes or until they are tender and slightly caramelized on the edges.

• 4

  Boil the chickpea pasta in salted water according to the package instructions until al dente, then drain.

• 5

  Rub the salmon fillet evenly with the jerk seasoning on all sides.

• 6

  Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until fully cooked and flaky.

• 7

  In the same skillet, quickly warm the lump crab meat for 1 minute, seasoning with a tiny pinch of jerk spice.

• 8

  In a warm bowl, combine the cooked pasta with Greek yogurt, nutritional yeast, and shredded cheddar, stirring until a velvety sauce forms.

• 9

  Plate the jerk salmon topped with the crab meat, and serve alongside the creamy mac and roasted yams.

• 10

  Garnish the entire dish with finely chopped fresh chives before serving.