Sizzle salmon with dill-yogurt sauce and sweet potato fries
serves 2-4

Ingredients
for the sweet potato fries:
2 large or 3 medium sweet potatoes (~2 lbs), cut into 1/4-1/2” sticks
2 tablespoons avocado oil or extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon paprika, preferably smoked (we love Burlap and Barrel)
sea salt and freshly ground pepper

for the salmon:
1 - 1 1/2 lbs wild salmon
extra-virgin olive oil
sizzle seasoning, or substitute a mix of salt, pepper, garlic powder and dried herbs (or your favorite salmon rub!)
juice of 1 lemon

for the dill-yogurt sauce:
1/2 cup organic full-fat yogurt
1 tablespoon + 1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
2 tablespoons chopped fresh dill (or substitute dried dill)
sea salt and freshly ground pepper

Directions

1. To make the fries: preheat oven to 400 degrees and line two baking sheets with parchment paper for easier clean up. Directly on one of the pans, toss the fries along with the oil and spices and season with salt and pepper. Divide fries evenly among the two sheet pans, spreading out and making sure not to overcrowd. Bake until browned and crisp on the bottom, ~20-25 minutes. Toss once and cook for 5 minutes longer.

2. Meanwhile, drizzle the salmon with the oil and rub with the sizzle seasoning (or seasoning of choice). Grill until desired doneness (or roast in the oven with sweet potatoes until cooked through). Remove from heat and squeeze all over with the lemon juice.

3. While everything else cooks, make the yogurt sauce: combine all ingredients in a jar and stir to combine. Season generously with salt and pepper to taste.

4. Serve the salmon with the yogurt sauce alongside the sweet potatoes and a side salad or veggie of choice!