NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

0.5 cup sweet potato

1 cup broccoli florets

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 0.5 teaspoon of avocado oil and a pinch of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes until the edges are caramelized and the centers are tender.

• 4

  Pat the salmon fillet dry with a paper towel and season the flesh side with garlic powder, smoked paprika, and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 teaspoon of avocado oil in a medium non-stick or cast-iron skillet over medium-high heat.

• 6

  Place the salmon in the skillet skin-side up and sear for 4-5 minutes without moving it to develop a golden crust.

• 7

  Carefully flip the salmon and cook for another 3-4 minutes on the skin side until the fish is opaque and flakes easily with a fork.

• 8

  While the salmon finishes, steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and bright green.

• 9

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