NUTRITION

SERVINGS

INGREDIENTS

5 oz Wild Salmon Fillet

1/2 cup Sweet Potato, mashed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and cube the sweet potato, then boil in a small pot of water until fork-tender.

• 3

  Toss the asparagus spears with half the olive oil and a pinch of sea salt on a baking sheet.

• 4

  Roast the asparagus for 10 to 12 minutes until tender yet crisp.

• 5

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

• 6

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

• 7

  Sear the salmon for 4 minutes on the first side, then flip and cook for another 3 to 4 minutes until golden.

• 8

  Drain the sweet potatoes and mash them with a fork until they reach a velvety consistency.

• 9

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