NUTRITION

SERVINGS

INGREDIENTS

6.2 oz Wild Atlantic Salmon fillet

150g White potato, cut into wedges

100g Fresh asparagus spears

1.5 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

Pinch of sea salt and black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the potato wedges with 1 teaspoon of olive oil, sea salt, and black pepper, then spread them in a single layer on a baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While potatoes roast, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp.

• 5

  Season the salmon fillet with salt and pepper.

• 6

  Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.

• 8

  Flip the salmon and cook for another 2-3 minutes until cooked through to your preference.

• 9

  Plate the salmon alongside the roasted potato wedges and steamed asparagus.

• 10

  Drizzle the fresh lemon juice over the salmon and asparagus before serving.