NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

150g Broccoli Florets

1 tbsp Avocado Oil

1 tbsp Lemon Juice

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 sea salt, then roast for 20-25 minutes until tender and slightly browned.

• 3

  While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until they are vibrant green and fork-tender.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

• 5

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

• 7

  Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the center is just opaque.

• 8

  Arrange the seared salmon on a plate alongside the roasted sweet potatoes and steamed broccoli.

• 9

  Drizzle the fresh lemon juice over the salmon and broccoli just before serving.