NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Lemon wedge, sea salt, and black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

• 5

  While the vegetables roast, season the salmon fillet with salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

• 7

  Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 8

  Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice.