NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g 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) and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, drizzling with the remaining oil and tossing to coat.

• 4

  Return the tray to the oven and roast for another 10-12 minutes until the vegetables are tender and slightly charred.

• 5

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

• 6

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

• 7

  Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.