NUTRITION

SERVINGS

INGREDIENTS

5 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 wedge Fresh Lemon

1/4 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the sweet potatoes for 15 minutes, then remove the tray and add the broccoli florets, tossing them with the remaining oil and a pinch of salt.

• 4

  Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and the broccoli is slightly charred.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, pressing gently with a spatula to ensure even contact.

• 7

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

• 8

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