NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and 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 olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with the remaining oil and seasoning with pepper.

• 5

  Return the tray to the oven for another 10-12 minutes until the potatoes are golden and asparagus is tender.

• 6

  While vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon fillet with sea salt.

• 7

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

• 8

  Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

• 9

  Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.