Maple Glazed Salmon with Garlic Mashed Sweet Potatoes and Asparagus

Ingredients:

Atlantic Salmon Fillet

4 tablespoons of Butter or Coconut oil

1/3 cup of Pure Maple Syrup

1/4 teaspoon of Salt

1/4 teaspoon of Ground Black Pepper

Zest of one Lemon (finely grated), Reserve rest of lemon for the juice

2 Large Sweet Potatoes

1 Garlic Clove

1/2 cup of non-fat plain greek yogurt

1 bunch of Asparagus

Make it

Sweet Potatoes:

1. Peel and dice sweet potatoes and place into a medium size pot with a tight fitting lid, add garlic to pot. Bring to a boil and cook until fork tender; 8 minutes

2. Drain potatoes, add greek yogurt, salt and pepper to taste and mash with a potato masher OR for extra creamy mashed sweet potatoes use a rotary beater.

Asparagus:

1. Snap the woody ends off the asparagus, place in a pan and cover with water, salt the water and then cover and bring to a boil steaming until fork tender (about 5 minutes)

2. Drain, add 1 tablespoon of coconut oil or butter, pepper, and lemon juice and toss to coat

Maple Glaze:

1. Put 2 tablespoons of coconut oil or butter, maple syrup and lemon zest into a small pot and bring to a boil, allow to bubble until the mixture coats the back of a spoon. Set aside.

Salmon:

1. In a pan melt remaining 1 tablespoon of coconut oil or butter and heat

2. Once melted and add the salmon turning when the salmon no longer wants to stick to the pan

Serve it:

Place sweet potatoes, and asparagus on a plate

Top with Salmon and add Maple glaze over top the salmon, this glaze will compliment the sweet potatoes and the lemon in the asparagus nicely.

The YYC Celiacs Maple Glazed Salmon with Sweet Potato Mash and Asparagus

The YYC Celiacs Maple Glazed Salmon with Sweet Potato Mash and Asparagus

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