Name: Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Salmon Fillet; 150g Sweet Potato; 100g Asparagus; 1 tsp Avocado Oil; 1 tsp Grass-fed Butter; 1 tbsp Lemon Juice

Nutrition

Per serving

487 calories

Protein: 41g; 34% of calories
Carbs: 35g; 29% of calories
Fat: 20g; 37% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato, then steam or boil until fork-tender, about 12-15 minutes.
Trim the woody ends of the asparagus, toss with a pinch of sea salt, and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Place salmon skin-side up in the hot pan and sear for 4 minutes until a golden crust forms.
Flip the fillet and cook for another 3-4 minutes until the internal temperature reaches 135°F.
Drain the sweet potatoes and mash them with the grass-fed butter until smooth and creamy.
Plate the mash first, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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