NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild-Caught Salmon Fillet

120g Sweet Potato, peeled and cubed

1 cup Asparagus spears, trimmed

1 tsp Avocado Oil

1/2 Lemon, juiced

1/4 tsp Smoked Paprika

Pinch of Sea Salt and Black Pepper

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 steamer basket over boiling water and cook for 10-12 minutes until very tender.

• 3

  Toss the asparagus spears with half of the avocado oil and a pinch of salt on the prepared baking sheet.

• 4

  Roast the asparagus in the oven for 10 minutes until tender-crisp and slightly charred.

• 5

  While vegetables cook, season the salmon fillet with smoked paprika, salt, and pepper.

• 6

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

• 7

  Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 2-3 minutes.

• 8

  Drain the sweet potatoes and mash them thoroughly using a fork or masher, adding a splash of hot water or lemon juice for creaminess.

• 9

  Plate the salmon alongside the sweet potato mash and roasted asparagus, finishing the entire dish with a fresh squeeze of lemon juice.