A weeknight dinner that doubles as joint and recovery support. Simple seared salmon over fresh greens - clean protein and micronutrients without the fuss.

• Wild salmon delivers ~2.5 g of EPA + DHA per serving - proven to reduce training-induced inflammation.
• Asparagus is rich in folate and prebiotic fiber to support gut and recovery health.
• Slow-burning sweet potato carbs refuel without spiking insulin.

1. 1

   Heat oven to 220 °C / 425 °F. Toss sweet potato in olive oil, salt, pepper. Roast 20 minutes.

2. 2

   Season salmon fillets with salt and pepper. Heat olive oil in a pan over medium-high heat.

3. 3

   Sear salmon skin-side down for 4 minutes until crispy. Flip and cook 3 more minutes.

4. 4

   Add asparagus to the roasting tray for the last 10 minutes.

5. 5

   Plate over fresh greens, squeeze lemon, serve with sweet potato wedges.

• Buy salmon with consistent thickness so it cooks evenly. Tail pieces overcook fast.
• Skin on means crispier crust and a fat barrier that keeps the flesh moist.
• Let salmon rest 2 minutes after cooking so juices redistribute.