NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

2 cups Broccoli Florets

80 grams Sweet Potato

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into small cubes, then place them in a pot of boiling water for 10-12 minutes until fork-tender.

• 3

  Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes until the edges are slightly crisp.

• 4

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

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side, then flip and cook for another 2-3 minutes until opaque.

• 6

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

• 7

  Plate the salmon alongside the roasted broccoli and sweet potato mash, finishing with the remaining squeeze of lemon juice.