NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

200g Sweet Potato, cubed

150g Broccoli Florets

1 tbsp Avocado Oil

1/2 Fresh Lemon

1/2 tsp Garlic Powder

Sea Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden brown and tender.

• 4

  While the potatoes roast, pat the salmon fillet dry with a paper towel and season with sea salt, black pepper, and garlic powder.

• 5

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

• 6

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

• 7

  Flip the fillet carefully and cook for another 2-3 minutes until the salmon reaches your desired level of doneness.

• 8

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and fork-tender.

• 9

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

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and greens before serving.