NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

75g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 into small 1/2-inch cubes to ensure even roasting.

• 3

  Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While potatoes roast, trim the woody ends off the asparagus spears.

• 6

  Add the asparagus to the baking sheet with the sweet potatoes, tossing lightly to coat with the residual oil, and roast for an additional 10 minutes.

• 7

  Season the salmon fillet with sea salt and black pepper on both sides.

• 8

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

• 9

  Place the salmon in the hot 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 the fish is opaque and flakes easily with a fork.

• 11

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

• 12

  Drizzle the entire dish with fresh lemon juice before serving.