NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Remove the tray, add the asparagus spears, drizzle with a tiny bit of water or more oil spray if needed, and roast for another 10-12 minutes until the potatoes are tender and asparagus is crisp-tender.

• 5

  While vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

• 6

  Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

• 8

  Sear for 4-5 minutes until the skin is crispy and the fish naturally releases from the pan, then flip and cook for an additional 1-2 minutes for medium-rare.

• 9

  Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the entire dish with a bright squeeze of fresh lemon juice.