NUTRITION

SERVINGS

INGREDIENTS

7.5 ounces Wild Atlantic Salmon fillet

100 grams Sweet Potato, cubed

150 grams Asparagus, woody ends trimmed

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, for juicing

1 pinch Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the sweet potatoes for 15 minutes before adding the asparagus to the same tray, drizzling with a tiny bit of water or the remaining oil if needed.

• 4

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

• 5

  While the vegetables finish, season the salmon fillet with salt and pepper.

• 6

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

• 7

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

• 8

  Flip the fillet carefully and cook for an additional 3 to 4 minutes until the salmon is cooked through to your preference.

• 9

  Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.