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Nutrition Facts
Serving Size 431 g
(Approx. 4 Servings)
Amount Per Serving
Calories 550 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 810 mg 34%
Total Carbohydrate 44 g 15%
Dietary Fiber 9 g 36%
Sugars 13 g
Protein 27 g
Vitamin A 230% • Iron 15%
Vitamin C 80% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Salmon with Charred Sweet Potato and Jalapeño Yogurt

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Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

7 Oz Dip It! Gourmet Jalapeño Yogurt Dip
1/4 cup(s) lime juice
1/2 cup(s) green onions, chopped
2 Lb sweet potatoes, peeled and cut to a medium dice
4 Tbsp extra virgin olive oil, plus more as needed for searing salmon
1 Tsp smoked paprika, plus more as needed to taste
1 Lb salmon fillets, approximately 4
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Instructions

1
In a medium bowl, combine yogurt dip, lime juice and green onions. Refrigerate until ready to use.
2
Preheat broiler to high and adjust oven rack to 6 to 8 inches below broiler.
3
In a bowl, toss sweet potatoes with olive oil, smoked paprika and a pinch of salt and pepper. Spread out evenly on a sheet pan.
4
Bake 15 to 20 minutes or until potatoes are nicely caramelized and fork tender. Toss potatoes with tongs every 2 to 3 minutes to ensure even browning.
5
While potatoes cook, preheat a non-stick pan on medium-high. Add oil and allow it to get hot.
6
Season salmon liberally with salt and pepper then sear skin-side up for 5 to 7 minutes or until salmon color starts to turn opaque.
7
Flip fish and cook skin-side down an additional 2 to 5 minutes or until desired doneness is reached.
8
Serve each salmon fillet with potatoes and a dollop of jalapeño yogurt. Season to taste as needed.
9
Chef's Tip: Try using sweet potato spirals instead of sweet potatoes for a pasta style dish and quicker cooking potatoes!
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