NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

100g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small 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 trimmed asparagus with half of the olive oil and a pinch of sea salt, then roast in the oven for 10-12 minutes.

• 4

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

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

• 6

  Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque.

• 7

  Drain the sweet potatoes and mash them thoroughly until smooth and velvety, adding a tablespoon of hot water if needed for texture.

• 8

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