NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato (peeled and cubed)

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (for juice)

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  While potatoes cook, place a steamer basket over another pot of simmering water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Drain the sweet potatoes and mash them thoroughly, adding a splash of the potato cooking water if needed for a smoother consistency.

• 8

  Plate the sweet potato mash alongside the steamed asparagus and the seared salmon.

• 9

  Finish the dish with a fresh squeeze of lemon juice over the salmon and asparagus before serving.