NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

1/2 Fresh Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

• 3

  Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 5

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

• 6

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

• 7

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

• 8

  Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.

• 9

  Drain the sweet potatoes and mash them in a bowl with a splash of hot water or a tiny bit of the boiling liquid until smooth.

• 10

  Plate the sweet potato mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.