Healthy Living • 12 Eating less saturated fats and choosing healthy omega-3 fats can lower triglycerides (fats in the blood) and raise HDL, the “good” cholesterol. Salmon and other cold water fish are great sources of omega-3s, which support heart health. This recipe uses skin-on salmon for more flavor and nutrients. The crispy smashed potatoes add fullness and texture, and the asparagus — cooked with a little olive oil — adds antioxidants and fiber, which are both helpful for maintaining healthy cholesterol levels. Prep time: 25 minutes, plus an hour to set the pickled radishes Total time: 40 minutes Servings: 4 Ingredients • 1 bunch of radishes, thinly sliced • 1/2 cup apple cider vinegar • 1/2 tablespoon granulated sugar • 4 six-ounce salmon fillets, skin on • 1 pound baby gold potatoes • 4 tablespoons avocado oil • Salt to taste, plus 1/4 cup for poaching the asparagus • Black pepper to taste • 1 tablespoon olive oil • 1 pound asparagus • 1 to 2 lemons, including zest, and about 4 tablespoons of juice • 12 ounces plain, nonfat Greek yogurt • 2 tablespoons chopped fresh dill, plus 2 tablespoons for garnish Directions 1. Pickle the radishes Place the radishes in a bowl or jar. Mix vinegar, 1 teaspoon salt, sugar and 1 cup warm water until dissolved, then pour the mixture over the radishes and allow to sit for 1 hour. 2. Prep the potatoes Boil the potatoes until tender, then drain and cool. Smash each potato. Heat a cast iron pan with 3 tablespoons avocado oil and fry the smashed potatoes until crisp. 3. Poach the asparagus Trim the tough ends and peel the lower stalks. Simmer the asparagus in salted water for about 5 minutes, then drain, pat dry and season with olive oil, lemon, salt and pepper. 4. Sear the salmon Season the salmon with salt and pepper. Heat a nonstick pan, add 1 tablespoon avocado oil and sear the fillets, skin-side down, until crispy (about 5 minutes). Let rest for 5 – 7 minutes. 5. Mix the yogurt sauce and serve Combine the yogurt, lemon zest, lemon juice, chopped dill, salt and pepper. Plate potatoes and asparagus, top with salmon and pickled radishes, add yogurt sauce, and sprinkle with extra dill. Serve and enjoy. Source: Sharp Health News
