NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Place the cubed sweet potato in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 2

  While the potato cooks, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and crisp-tender.

• 3

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

• 4

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

• 5

  Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 6

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

• 7

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

• 8

  Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.