NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato, cubed

1.5 cups Broccoli florets

0.5 tbsp Olive Oil

1 Lemon wedge

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.

• 3

  Spread the potatoes evenly on the baking sheet and roast for 20-25 minutes until tender.

• 4

  Season the salmon fillet with salt and black pepper on both sides.

• 5

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

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

• 7

  Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 8

  While the salmon finishes, steam the broccoli florets in a steamer basket over boiling water for 5 minutes.

• 9

  Plate the salmon alongside the roasted sweet potatoes and steamed broccoli.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.