NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

175 grams Sweet Potato

1 cup Broccoli florets

1 tablespoon Olive Oil

1 teaspoon Dried Parsley

PREPARATION

• 1

  Peel and chop the sweet potato into cubes, then boil in a pot of water until tender, about 12-15 minutes.

• 2

  While the potato boils, place the broccoli florets in a steamer basket over simmering water and steam for 5-7 minutes until bright green and tender-crisp.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and the dried parsley.

• 4

  Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.

• 5

  Flip the salmon and cook for another 3-4 minutes until the crust is golden and the fish flakes easily with a fork.

• 6

  Drain the sweet potatoes and mash them thoroughly with the remaining olive oil and a pinch of salt until smooth and creamy.

• 7

  Plate the salmon alongside the sweet potato mash and steamed broccoli, serving immediately while hot.