NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Salmon Fillet

100g Sweet Potato

5 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into small cubes, then boil in a pot of water for 10-12 minutes until tender.

• 3

  Snap the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender but still crisp.

• 5

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

• 6

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

• 7

  Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and flaky.

• 8

  Drain the sweet potatoes and mash them thoroughly, adding a splash of lemon juice for brightness.

• 9

  Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.