NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

1 Lemon Wedge

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly browned.

• 4

  While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until vibrant green and fork-tender.

• 5

  Season the salmon fillet with salt and pepper.

• 6

  Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon skin-side up in the pan and sear for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

• 8

  Plate the seared salmon with the roasted sweet potatoes and steamed broccoli, finishing with a fresh squeeze of lemon juice.