NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, peeled and cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

1/2 Lemon, juiced

PREPARATION

• 1

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

• 2

  Drain the sweet potatoes and mash them in a bowl with a pinch of sea salt until smooth and creamy.

• 3

  Steam the asparagus spears over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 4

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

• 5

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

• 6

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

• 7

  Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the salmon over the sweet potato mash with the asparagus on the side and finish with a fresh squeeze of lemon juice.