Name: Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Atlantic Salmon Fillet; 100g Sweet Potato, cubed; 100g Asparagus spears, trimmed; 1 tsp Avocado Oil; 1/2 Lemon, juiced; Pinch of Sea Salt, Black Pepper, and Garlic Powder

Nutrition

Per serving

508 calories

Protein: 43g; 34% of calories
Carbs: 24g; 19% of calories
Fat: 27g; 48% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and garlic powder, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Add the trimmed asparagus to the baking sheet, tossing with the remaining oil and a pinch of salt, then roast everything for another 10 minutes.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season the flesh side with salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Press down gently with a spatula and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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