Salmon Fillet with Baked Sweet Potato and Salad

Ingredients

• MSC Pazifisches Wildlachsfilet

  Pazifische Wildlachsfilets, ohne Haut, praktisch grätenfrei, tiefgefroren

  2 Filet or 250g

• Sweet potato

  Cooked, baked in skin, without salt

  2 medium or 228g

• Iceberg Lettuce

  Freshdirect

  2 cup chopped or 110g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Tomatoes

  Red, ripe, raw, year round average

  ⅔ cup, chopped or sliced or 120g

• Lemon juice

  Raw

  3 tbsp or 45g

• Salt

  Table

  6 dash or 2g

• Pepper

  Spices, black

  6 dash or 0.6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Peel and chop the potato, then place in the microwave for 8 minutes.
2. Combine icerberg lettuce, red onion, and tomatoes for a salad. Season with salt and pepper and a bit of lemon juice.
3. Heat oil in a frying pan. And cook the salmon filet 5 minutes on each side. Season with salt, pepper, and lemon.
4. After removing the salmon from the pan, fry the cooked sweet potatoes until they are lightly roasted. Then serve salad, salmon and potatoes.

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