NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Atlantic Salmon fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1 Lemon wedge

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet, drizzle with the remaining avocado oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

• 5

  While the vegetables roast, season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

• 7

  Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

• 8

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.