120 g salmon fillet
5 spears fresh asparagus
1/2 carrot, sliced into batons
1/2 small sweet potato, diced
1 tsp butter
1/4 lemon, juice
1 tsp olive oil
METHOD
Coat sweet potato with 1/2 tsp olive oil and place in a baking tray. Cook at 200℃ for 20-25 minutes, until golden brown.
Heat 1/2 tsp oil in a frypan, cook salmon, skin side down for 3-5 minutes, before carefully turning over and cooking the other side. Add the butter and lemon juice to the pan to make a sauce to pour over the fish just prior to serving.
At the same time, boil water in a saucepan and steam the carrots and asparagus for 4-5 minutes.
To assemble the meal, place the hot sweet potato, steamed veggies and salmon on a plate and then pour the lemon butter over the salmon.
Serves 1
PER SERVE
Kj 1898
Cal 452
Protein 28.8 g
Carbs 20 g
Sugar 9.4 g
Total fat 28.7 g
Fibre 5.9 g