NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Salmon Fillet

250g Sweet Potato, cubed

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Garlic powder, sea salt, and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, garlic powder, salt, and pepper on the prepared sheet.

• 3

  Roast the sweet potatoes for 25-30 minutes, tossing halfway through, until they are tender and caramelized.

• 4

  While the potatoes roast, heat the remaining olive oil in a cast-iron or non-stick skillet over medium-high heat.

• 5

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

• 6

  Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until opaque.

• 7

  Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

• 8

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

• 9

  Drizzle the entire plate with fresh lemon juice and an extra crack of black pepper before serving.