NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato, then boil in a pot of water until fork-tender, approximately 12-15 minutes.

• 3

  Trim the woody ends off the asparagus and place them on a baking sheet.

• 4

  Drizzle the asparagus with 1 teaspoon of olive oil and season with a pinch of sea salt and black pepper.

• 5

  Roast the asparagus in the oven for 10-12 minutes until tender-crisp.

• 6

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

• 7

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the salmon in the pan and sear for 4 minutes on the first side, then flip and cook for another 3-4 minutes until the center is just opaque.

• 9

  Drain the sweet potatoes and mash them in a bowl until smooth and creamy.

• 10

  Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.