NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Wild Sockeye Salmon

2.8 oz Sweet Potato

5.3 oz Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 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 small pot of boiling water for 10-12 minutes until fork-tender.

• 3

  Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly browned.

• 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 skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 3 minutes.

• 8

  Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water if needed for a creamy consistency.

• 9

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