NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked green lentils

0.5 cup Sweet potato

0.5 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with 0.5 teaspoon of olive oil and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 18-20 minutes until tender and lightly browned.

• 4

  While the potatoes roast, season the salmon fillet evenly with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon in the pan, skin-side up, and sear for 4-5 minutes until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• 8

  In a small saucepan or microwave-safe bowl, gently warm the pre-cooked lentils until heated through.

• 9

  Arrange the warm lentils and roasted sweet potatoes on a plate, place the salmon on top, and finish with fresh lemon juice and chopped parsley.