NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato

150g Asparagus

1.5 tsp Olive Oil

1/4 Lemon

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch thick wedges.

• 3

  Toss the sweet potato wedges with 1 teaspoon of olive oil, sea salt, and cracked black pepper directly on the baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While the potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining 1/2 teaspoon of olive oil.

• 6

  Add the asparagus to the baking sheet and roast everything for an additional 10-12 minutes until the vegetables are tender.

• 7

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

• 8

  Heat a high-quality non-stick skillet over medium-high heat until very hot.

• 9

  Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden-brown and the center is just opaque.

• 10

  Serve the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.