Baked Salmon with Asparagus and Sweet Potato

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



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



Kj 1898

Cal 452

Protein 28.8 g

Carbs 20 g

Sugar 9.4 g

Total fat 28.7 g

Fibre 5.9 g