NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Salmon Fillet

120 grams Sweet Potato

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and cube the sweet potato, then boil in a pot of water until tender, roughly 10 to 12 minutes.

• 3

  Toss the broccoli florets with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

• 4

  Roast the broccoli in the oven for 15 minutes until the edges are slightly charred and tender.

• 5

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

• 6

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

• 7

  Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden, then flip and cook for another 2 to 3 minutes.

• 8

  Drain the sweet potatoes and mash them until smooth, adding a tablespoon of the hot cooking water if needed for a creamy consistency.

• 9

  Plate the salmon alongside the sweet potato mash and roasted broccoli, finishing the entire dish with a fresh squeeze of lemon juice.