NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then boil in a small pot of water until fork-tender, roughly 12 to 15 minutes.

• 3

  Toss the asparagus with half of the olive oil and minced garlic on the prepared baking sheet and roast for 10 minutes until tender-crisp.

• 4

  Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 5

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

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes until the edges are opaque, then flip and cook for an additional 3 minutes until golden.

• 7

  Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a smoother consistency.

• 8

  Spread the sweet potato mash onto a plate, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon.