NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Salmon Fillet

100g Sweet Potato

100g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends off the asparagus and place the spears on the baking sheet, drizzling with half of the olive oil and a pinch of salt.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender but still vibrant green.

• 5

  Drain the sweet potatoes and mash them thoroughly with a fork or masher until smooth and creamy.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

• 7

  Place the salmon skin-side down in the pan and sear for 4-5 minutes, then flip and cook for another 3 minutes until the skin is perfectly crisp.

• 8

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