NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli

1/2 medium Sweet Potato

1 tsp Olive Oil

2 tbsp Unsweetened Almond Milk

Pinch of Salt

Pinch of Black Pepper

1/2 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

• 2

  Toss the broccoli with half the olive oil, a pinch of salt, pepper, and garlic powder. Spread the broccoli on the baking sheet evenly.

• 3

  Place the broccoli in the oven and roast for about 15-20 minutes until tender and slightly crispy on the edges.

• 4

  While the broccoli roasts, prepare the sweet potato mash. Pierce the sweet potato with a fork and microwave on high for 5-7 minutes until soft, or bake until tender.

• 5

  Once soft, scoop the sweet potato into a bowl, add almond milk and a pinch of salt, and mash until creamy. Adjust almond milk for desired consistency.

• 6

  For the salmon, pat it dry with a paper towel and season with salt, pepper, and a light dusting of garlic powder.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy.

• 8

  Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through.

• 9

  Plate the salmon alongside a serving of roasted broccoli and a generous portion of creamy sweet potato mash. Serve immediately.