NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

1 Lemon wedge

PREPARATION

• 1

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

• 2

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

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Move the potatoes to one side of the tray and add the trimmed asparagus spears to the other side, drizzling with the remaining oil and seasoning with pepper.

• 5

  Return the tray to the oven and roast for an additional 10 to 12 minutes until the vegetables are tender.

• 6

  While the vegetables finish roasting, season the salmon fillet with sea salt and pepper.

• 7

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the hot pan.

• 8

  Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until just opaque in the center.

• 9

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

• 10

  Serve immediately with a fresh lemon wedge squeezed over the salmon for a bright finish.