NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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

  While potatoes cook, place the asparagus in a steamer basket over simmering water for 4-5 minutes until bright green and tender-crisp.

• 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 until shimmering.

• 5

  Place the salmon in the pan, skin-side up, and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 2-3 minutes.

• 6

  Drain the sweet potatoes and mash them thoroughly, adding a splash of the lemon juice for brightness.

• 7

  Plate the salmon alongside the sweet potato mash and asparagus, drizzling the remaining lemon juice over the fish and greens.