Salmon and Sweet Potato Wedges with Dill Yogurt Dip
Enjoy a quick and low-calorie dish of roasted sweet potato wedges paired with high-protein canned salmon and a refreshing dill yogurt dip, providing a satisfying meal in just 20 minutes.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
42g carbs
10g fat
Ingredients
For 4 servings
- 2 can canned salmon
- 2 sweet potato
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon garlic powder
- 1 cup plain Greek yogurt
- 2 tablespoon fresh dill
- 1 tablespoon lemon juice
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash and cut the sweet potatoes into wedges.
- 3
In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, salt, and pepper.
- 4
Spread the sweet potato wedges on a baking sheet in a single layer and bake for 15 minutes or until tender and slightly crispy.
- 5
While the sweet potatoes are baking, open and drain the canned salmon, then set aside.
- 6
In a small bowl, mix Greek yogurt, chopped dill, lemon juice, salt, and pepper to make the dill yogurt dip.
- 7
Serve the roasted sweet potato wedges with canned salmon on the side and a dollop of dill yogurt dip.
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