NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

130g Sweet Potato

100g Asparagus

1 tsp Avocado Oil

1/2 tsp Ghee

Fresh Lemon Wedge

Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends off the asparagus, place on the baking sheet, and lightly mist with oil or season with a pinch of salt.

• 4

  Roast the asparagus for 10-12 minutes until tender but still crisp.

• 5

  Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.

• 6

  Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is cooked through.

• 7

  Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until smooth.

• 8

  Spread the sweet potato mash onto a plate, layer the roasted asparagus on top, and finish with the seared salmon and a squeeze of fresh lemon.