Name: Seared Salmon 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 Sockeye Salmon Fillet; 150g Sweet Potato, peeled and cubed; 100g Fresh Asparagus, woody ends trimmed; 1 tsp Avocado Oil; 1 tsp Ghee; 1 Lemon wedge; Pinch of Sea Salt and Black Pepper

Nutrition

Per serving

483 calories

Protein: 44g; 36% of calories
Carbs: 36g; 29% of calories
Fat: 19g; 34% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the cubed sweet potatoes in a pot of water, bring to a boil, and cook for 12-15 minutes until fork-tender.
Toss the trimmed asparagus with half of the avocado oil and a pinch of salt and pepper on the baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until just opaque.
Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until smooth and creamy.
Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon.

Nutrition

Ingredients

Instructions

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