NUTRITION

SERVINGS

INGREDIENTS

6 oz Sockeye Salmon Fillet

120g Sweet Potato, peeled and cubed

150g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

1/2 Fresh Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Toss the trimmed asparagus with half of the olive oil, salt, and pepper on the prepared baking sheet and roast for 10-12 minutes.

• 4

  While vegetables cook, pat the salmon dry and season with salt and pepper.

• 5

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

• 6

  Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

• 7

  Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of the cooking water if needed to reach a smooth consistency.

• 8

  Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.