NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 3

  Toss the trimmed asparagus with 0.5 teaspoons of olive oil and the minced garlic, then spread on the baking sheet and roast for 10 minutes.

• 4

  Season the salmon fillet with a pinch of sea salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 8

  Drain the sweet potatoes and mash them thoroughly, mixing in the lemon juice for a bright finish.

• 9

  Plate the salmon over the sweet potato mash with the roasted asparagus on the side.