NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Avocado Oil

0.5 Fresh Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper on a parchment-lined baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the asparagus to the same baking sheet, tossing with the potatoes and remaining oil, then roast for another 10 minutes until tender.

• 5

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

• 6

  Heat a non-stick skillet over medium-high heat and add the remaining avocado oil.

• 7

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Flip the salmon carefully and cook for another 2-3 minutes until cooked to your preferred level of doneness.

• 9

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

• 10

  Finish the dish with a bright squeeze of fresh lemon juice over the fish and vegetables.