NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Broccoli Florets

150 grams Sweet Potato

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

  Toss the broccoli florets with half of the olive oil and the minced garlic, then roast on the baking sheet for 15 minutes.

• 4

  Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

• 5

  Heat the remaining 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 until the skin is crisp.

• 7

  Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through but still moist.

• 8

  Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a smooth consistency.

• 9

  Serve the seared salmon over the sweet potato mash with the roasted broccoli on the side and a fresh squeeze of lemon juice.