NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt, pepper, and garlic powder to taste

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Remove the tray from the oven, add the trimmed asparagus spears, and drizzle them with a tiny bit of water or the remaining oil if needed, seasoning with salt and pepper.

• 5

  Return the vegetables to the oven and roast for another 10-12 minutes until the potatoes are golden and the asparagus is tender.

• 6

  While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.

• 7

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

• 8

  Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes until the fish is opaque and flakes easily.

• 9

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

• 10

  Drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt before serving.