NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

110g Sweet Potato (cubed)

1 cup Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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 avocado oil and a pinch of sea salt.

• 3

  Spread the potatoes evenly on the baking sheet and roast for 15 minutes.

• 4

  Remove the sheet from the oven, add the asparagus spears, and drizzle with a touch more oil if needed.

• 5

  Return the vegetables to the oven and roast for an additional 10 minutes until the asparagus is tender and potatoes are golden.

• 6

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

• 7

  Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

• 8

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust.

• 9

  Flip the salmon carefully and cook for another 3 minutes or until the internal temperature reaches 145°F.

• 10

  Plate the salmon with the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.