NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt

Pinch of Black Pepper

1/4 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 on the baking sheet and roast for 15 minutes.

• 4

  Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes.

• 5

  Season the vegetables with garlic powder and roast for an additional 10-12 minutes until tender.

• 6

  While the vegetables finish roasting, season the salmon fillet with sea salt and black pepper.

• 7

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

• 8

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

• 9

  Flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred doneness.

• 10

  Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.