NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, peeled and cubed

100g Fresh Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

• 2

  While potatoes boil, steam the asparagus spears over a separate pot of simmering water for 4-5 minutes until bright green and tender.

• 3

  Drain the sweet potatoes and mash thoroughly with a pinch of sea salt until smooth and creamy.

• 4

  Pat the salmon fillet completely dry with a paper towel and season the skin side with salt.

• 5

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

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

• 7

  Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches your desired doneness.

• 8

  Plate the salmon alongside the sweet potato mash and asparagus, then drizzle the fresh lemon juice over the fish and vegetables before serving.