NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato, then place in a pot of boiling water and cook until fork-tender, about 12-15 minutes.

• 3

  Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper on the prepared baking sheet.

• 4

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

• 5

  While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and pepper.

• 6

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

• 7

  Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

• 8

  Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed to reach a creamy consistency.

• 9

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