NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

Sea salt and black pepper to taste

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of water and bring to a boil, cooking for 12-15 minutes until fork-tender.

• 2

  While the potatoes cook, set up a steamer basket over boiling water and steam the asparagus for 5-7 minutes until bright green and tender-crisp.

• 3

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

• 4

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

• 5

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

• 6

  Sear the salmon for 4-5 minutes without moving it to achieve a crispy skin, then flip and cook for an additional 2-3 minutes.

• 7

  Drain the sweet potatoes and mash them thoroughly with the ghee until smooth and creamy.

• 8

  Spread the sweet potato mash on a plate, top with the seared salmon, and serve the steamed asparagus alongside.