NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato

150 grams Asparagus

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While the potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining 1 teaspoon of olive oil.

• 6

  Add the asparagus to the baking sheet with the sweet potatoes and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

• 7

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 8

  Heat a high-quality non-stick skillet over medium-high heat.

• 9

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

• 10

  Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 11

  Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.