NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon

100 grams Sweet Potato, cubed

1 cup Asparagus spears

1.5 teaspoons Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them on a baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until both are tender.

• 5

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

• 6

  Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4-5 minutes until the skin is golden and crispy.

• 9

  Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preference.

• 10

  Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.