NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Olive Oil

1 tbsp Lemon Juice

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

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

• 4

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

• 5

  Pat the salmon fillet completely dry with a paper towel and season the skin side with salt.

• 6

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

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

• 8

  Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes to your preferred doneness.

• 9

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

• 10

  Serve the seared salmon over the sweet potato mash with the roasted asparagus on the side, finished with a fresh squeeze of lemon juice.