NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato, then place in a pot of boiling water and cook until tender, about 10-12 minutes.

• 3

  Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the asparagus on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

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

• 7

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

• 8

  Drain the sweet potatoes and mash them in a bowl until smooth, adding a splash of hot water if needed for creaminess.

• 9

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