NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

Pinch of Sea Salt

Pinch of Black Pepper

1 Lemon Wedge

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

• 3

  Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on the baking sheet.

• 4

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 5

  Season the salmon fillet with garlic powder, salt, and pepper.

• 6

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

• 7

  Place 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 the fish is opaque and flakes easily.

• 9

  Drain the sweet potatoes and mash them in the pot until smooth and creamy.

• 10

  Plate the salmon alongside the roasted asparagus and sweet potato mash, finishing with a fresh squeeze of lemon.