NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon fillet

150g Sweet Potato, cubed

150g Asparagus spears, trimmed

1.5 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

1/2 Lemon, for garnish

PREPARATION

• 1

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

• 2

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

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a tiny bit of oil and seasoning with salt and pepper.

• 5

  Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is slightly charred.

• 6

  While the vegetables finish, heat the remaining avocado oil in a non-stick skillet over medium-high heat.

• 7

  Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

• 8

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until reached desired doneness.

• 9

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.