NUTRITION

SERVINGS

INGREDIENTS

5 ounces Wild Atlantic Salmon Fillet

80 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

Fresh lemon wedge

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato, then boil in a small pot of water until tender, approximately 10-12 minutes.

• 3

  Trim the woody ends off the asparagus and place them on a baking sheet.

• 4

  Drizzle the asparagus with half of the olive oil and season with a pinch of salt and pepper.

• 5

  Roast the asparagus in the oven for 10-12 minutes until tender-crisp and slightly charred.

• 6

  While the asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

• 8

  Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is cooked to your preference.

• 9

  Drain the cooked sweet potatoes and mash them in a bowl until smooth, adding a splash of hot water if needed for creaminess.

• 10

  Plate the salmon over the sweet potato mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.