NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Salmon Fillet

1 medium Sweet Potato, peeled and cubed

1 cup Asparagus spears, woody ends trimmed

1 tsp Avocado Oil

1/2 tsp Ghee

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until tender.

• 3

  Toss the asparagus with a tiny drop of oil and a pinch of salt, then roast in the oven for 8-10 minutes until tender-crisp.

• 4

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

• 5

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

• 6

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

• 7

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 8

  Drain the sweet potatoes and mash them thoroughly with the ghee and a splash of hot water if needed for creaminess.

• 9

  Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

• 10

  Drizzle the entire dish with fresh lemon juice before serving.