NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Wild Salmon Fillet

150 grams Sweet Potato, cubed

1 cup Broccoli florets

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

• 4

  While potatoes roast, heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.

• 5

  Season the salmon fillet with sea salt and black pepper, then place it in the skillet skin-side down.

• 6

  Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until opaque.

• 7

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

• 8

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

• 9

  Drizzle the entire plate with fresh lemon juice and a final sprinkle of flaky sea salt before serving.