NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon

130g Sweet Potato

1 cup Asparagus spears

1 tsp Avocado Oil

1 tsp Ghee

Pinch of sea salt and black pepper

1/2 Lemon

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato then place in a pot of boiling water until fork-tender, about 12 to 15 minutes.

• 3

  Trim the woody ends of the asparagus and toss the spears with half of the avocado oil and a pinch of salt on the prepared baking sheet.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

  Place the salmon skin-side up in the hot skillet and sear for 3 to 4 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 2 to 3 minutes until cooked through to your preference.

• 9

  Drain the sweet potatoes and mash them thoroughly with the ghee and a splash of hot water if needed for creaminess.

• 10

  Plate the salmon over the sweet potato mash alongside the roasted asparagus and serve with a fresh lemon wedge.