NUTRITION

SERVINGS

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Avocado Oil

1 tablespoon fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes and trimmed asparagus with half of the avocado oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the potatoes are tender.

• 4

  Season the salmon fillet with sea salt and black pepper while the vegetables finish roasting.

• 5

  Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

  Place the salmon in the pan and sear for 4 minutes until the skin is crispy and golden.

• 7

  Flip the fillet carefully and cook for another 2 to 3 minutes until the fish is just opaque and flakes easily.

• 8

  Serve the salmon alongside the roasted vegetables and finish with a bright squeeze of zesty lemon.