NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus Spears

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato, then steam or boil until tender, approximately 12-15 minutes.

• 3

  Trim the woody ends off the asparagus, place them on the baking sheet, and roast for 10-12 minutes until tender-crisp.

• 4

  While vegetables cook, season the salmon fillet with salt, pepper, and minced garlic.

• 5

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

• 6

  Place the salmon in the pan and sear for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness.

• 7

  Drain the sweet potatoes and mash them thoroughly until smooth, adding a splash of water or lemon juice if needed for consistency.

• 8

  Plate the sweet potato mash, arrange the roasted asparagus alongside, and top with the seared salmon.

• 9

  Finish the dish with a fresh squeeze of lemon juice over the salmon and asparagus.