NUTRITION

SERVINGS

INGREDIENTS

6.7 oz Wild Atlantic Salmon fillet

100g Sweet Potato, cubed

100g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1.5 tbsp Fresh Lemon Juice

Salt, black pepper, and garlic powder to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large 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 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 with the potatoes to coat slightly, and roast for an additional 10 minutes until the vegetables are tender.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.

• 6

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

• 7

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

• 8

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with the fresh lemon juice before serving.