NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the avocado 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; drizzle with a tiny bit of water or the remaining oil and roast for another 10-12 minutes until tender.

• 5

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

• 6

  Heat a non-stick or cast-iron skillet over medium-high heat with the remaining avocado oil.

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

• 8

  Sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the salmon is cooked to your preferred doneness.

• 9

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