NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato

1 cup Asparagus

1.1 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until very tender.

• 3

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

• 4

  Spread the asparagus on a baking sheet and roast for 10-12 minutes until tender-crisp.

• 5

  While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

• 6

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

• 7

  Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

• 8

  Drain the sweet potatoes and mash them thoroughly with a fork or masher, stirring in a splash of the lemon juice for brightness.

• 9

  Plate the salmon over the sweet potato mash and serve with the roasted asparagus and an extra wedge of lemon.