NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, peeled and cubed

100g Fresh Asparagus, woody ends trimmed

1 tsp Extra Virgin Olive Oil

Salt and black pepper to taste

1 Lemon wedge for serving

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of water and bring to a boil, cooking for 10-12 minutes until fork-tender.

• 2

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

• 3

  Toss the asparagus with half of the olive oil and a pinch of salt and pepper, then roast for 10 minutes until tender-crisp.

• 4

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

• 5

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

• 6

  Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 8

  Drain the sweet potatoes and mash them thoroughly with a fork or masher until smooth, adding a splash of hot water if needed for consistency.

• 9

  Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a squeeze of fresh lemon juice.