NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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, salt, and pepper, then spread them 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, drizzling with the remaining oil and a pinch of salt.

• 5

  Return the tray to the oven for another 10-12 minutes until the vegetables are tender and slightly browned.

• 6

  While vegetables roast, heat a non-stick skillet over medium-high heat.

• 7

  Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

• 8

  Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

• 9

  Plate the salmon alongside the roasted sweet potatoes and asparagus.

• 10

  Drizzle the entire dish with fresh lemon juice and finish with a sprinkle of flaky sea salt.