NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Sockeye Salmon fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tsp Extra Virgin Olive 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 extra virgin olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet, tossing lightly with the potatoes to coat in the remaining oil, and roast for an additional 10-12 minutes until tender.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

• 6

  Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4-5 minutes without moving it until the skin is crispy and releases easily from the pan.

• 9

  Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 10

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