NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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 sea salt, then spread them on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray, tossing them in the residual oil.

• 4

  Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is vibrant.

• 5

  While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Season the salmon with salt and pepper, then place it in the pan skin-side up.

• 7

  Sear the salmon for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

• 8

  Serve the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice.