NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

150g Sweet Potato

3 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Hemp Hearts

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the sweet potato into thin wedges, keeping the skin on for extra fiber.

• 3

  Toss the sweet potato wedges with half of the olive oil and a pinch of sea salt, then spread them on a parchment-lined baking sheet.

• 4

  Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.

• 5

  Season the salmon fillet with salt and black pepper.

• 6

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

• 7

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

• 8

  Flip the salmon and cook for another 2-3 minutes until it reaches your desired doneness, then remove from the pan.

• 9

  In the same skillet, add the fresh spinach and sauté for 1-2 minutes until just wilted.

• 10

  Plate the sautéed spinach, top with the seared salmon, and serve the roasted sweet potatoes on the side.

• 11

  Garnish the entire dish with hemp hearts for a nutty finish and extra protein.