NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Broccoli Florets

1 tsp Avocado Oil

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the avocado oil and a pinch of sea salt.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

• 4

  While the broccoli roasts, boil the cubed sweet potato in a pot of water until fork-tender, about 10-12 minutes.

• 5

  Drain the sweet potato and mash thoroughly, adding a splash of hot water if needed for a smooth consistency.

• 6

  Pat the salmon fillet completely dry with a paper towel and season with salt and garlic powder.

• 7

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

• 8

  Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crisp skin.

• 9

  Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque throughout.

• 10

  Serve the seared salmon over the sweet potato mash with the roasted broccoli on the side.