NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon

1 cup Brussels Sprouts, halved

120g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

Sea Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Toss the halved brussels sprouts with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the sprouts on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While the sprouts roast, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

• 5

  Drain the sweet potatoes and mash them thoroughly, mixing in the garlic powder and a splash of lemon juice for creaminess.

• 6

  Season the salmon fillet with sea salt and black pepper.

• 7

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

• 8

  Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

• 9

  Plate the salmon alongside the sweet potato mash and roasted brussels sprouts, finishing with the remaining lemon juice over the fish.