NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Salmon Fillet

1.5 cups Broccoli Florets

120g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crisp.

• 3

  Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 4

  Drain the sweet potatoes and mash them thoroughly with the minced garlic and a splash of hot water or unsweetened almond milk if needed for creaminess.

• 5

  Season the salmon fillet with salt and pepper.

• 6

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

• 7

  Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• 9

  Plate the seared salmon alongside the roasted broccoli and garlic mashed sweet potatoes.