NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus spears

120 grams Sweet Potato

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato then boil in a pot of water until fork-tender, approximately 10 to 12 minutes.

• 3

  Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on the prepared baking sheet.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side up in the pan.

• 7

  Sear the salmon for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until opaque.

• 8

  Drain the sweet potatoes and mash them in a bowl until smooth and creamy, adding a touch of the cooking water if needed.

• 9

  Plate the salmon alongside the roasted asparagus and sweet potato mash, finishing the dish with a fresh squeeze of lemon juice.