NUTRITION

SERVINGS

INGREDIENTS

9.7 ounces Wild Atlantic Salmon

150 grams Sweet Potato

100 grams Asparagus

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

  Peel the sweet potato and cut into small cubes, then boil in water for about 10-15 minutes until tender.

• 2

  Drain the sweet potatoes and mash them until smooth, seasoning with a pinch of sea salt if desired.

• 3

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

• 4

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

• 5

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 7

  Remove the salmon from the pan and let it rest.

• 8

  In the same skillet, add the remaining olive oil and the asparagus spears.

• 9

  Sauté the asparagus for 3-5 minutes until bright green and slightly charred.

• 10

  Plate the sweet potato mash, top with the seared salmon, and serve the asparagus on the side.

• 11

  Drizzle fresh lemon juice over the salmon and vegetables before serving.