NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, garlic powder, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Move the potatoes to one side of the tray and add the asparagus spears, tossing them in the juices on the pan, then roast for another 10-12 minutes until the potatoes are tender.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

• 6

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

• 7

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

• 8

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 9

  Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.