NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

1 cup Brussels Sprouts, halved

120g Sweet Potato, peeled and cubed

1.5 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Sea Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the halved Brussels sprouts with 0.5 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 20-25 minutes until tender and charred.

• 3

  While the sprouts roast, place the cubed sweet potatoes in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

• 4

  Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or a drop of lemon juice if needed for a creamy consistency.

• 5

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

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.

• 8

  Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 9

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