NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Asparagus spears

150g Sweet Potato, peeled and cubed

1.5 tsp Avocado Oil

1 clove Garlic, minced

Salt, black pepper, and lemon wedges to taste

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

• 2

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

• 3

  Toss the asparagus with 0.5 tsp of avocado oil, minced garlic, salt, and pepper, then roast for 10-12 minutes.

• 4

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

• 5

  Heat the remaining 1 tsp of avocado oil in a non-stick skillet over medium-high heat.

• 6

  Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the desired doneness is reached.

• 7

  Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or a pinch of salt if needed for consistency.

• 8

  Plate the salmon alongside the sweet potato mash and roasted asparagus, serving with a fresh lemon wedge.