NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

150g Sweet Potato, peeled and cubed

1.5 cups Broccoli florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

• 3

  Toss the broccoli florets with half of the avocado oil, garlic powder, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes.

• 4

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

• 5

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

• 6

  Place the salmon in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until desired doneness.

• 7

  Drain the sweet potatoes and mash them in a bowl until smooth and velvety, adding a pinch of salt if needed.

• 8

  Plate the salmon over the sweet potato mash, serve the roasted broccoli on the side, and finish with a fresh squeeze of lemon juice over the fish.