NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, peeled and cubed

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Lemon wedge, sea salt, and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt on a baking sheet.

• 3

  Roast the broccoli in the oven for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While broccoli roasts, place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until soft.

• 5

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

• 6

  Season the salmon fillet with salt and pepper.

• 7

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

• 8

  Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

• 9

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 10

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