NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.

• 4

  Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender but still crisp.

• 5

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

• 6

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

• 7

  Place the salmon in the pan and sear for 4-5 minutes on the first side, then flip and cook for another 2-3 minutes until the center is just opaque.

• 8

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

• 9

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