NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 clove Garlic, minced

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 10-12 minutes until soft.

• 3

  Drain the sweet potatoes and mash them until smooth, adding a pinch of salt if desired.

• 4

  Trim the woody ends off the asparagus and place them on a baking sheet, tossing with half of the avocado oil and minced garlic.

• 5

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 6

  Season the salmon fillet with salt and pepper.

• 7

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

• 8

  Place the salmon skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

• 9

  Plate the sweet potato mash, top with the seared salmon, and serve the roasted asparagus on the side.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.