NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

PREPARATION

• 1

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

• 2

  While potatoes cook, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 4

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

• 5

  Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 7

  Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a smoother consistency.

• 8

  Plate the salmon alongside the sweet potato mash and steamed asparagus, serving with a fresh lemon wedge for a zesty finish.