Bart's Recipes
Preheat the oven to 200 degrees. Peel the sweet potato and cut it into small cubes. Rinse the green asparagus and trim off the tough lower ends.
Toss the sweet potato cubes with half a tablespoon of extra virgin olive oil, pepper, and Celtic sea salt. Spread the potato cubes over a baking sheet and roast them in the oven for 20 to 25 minutes until tender. After 10 minutes of roasting time, add the asparagus to the sweet potato on the baking sheet and drizzle with the remaining half tablespoon of olive oil.
Meanwhile, heat one tablespoon of coconut oil or ghee in a skillet over medium-high heat. Place the wild salmon fillet skin-side down in the pan and sear for 3 to 4 minutes until crispy. Carefully flip the salmon fillet and cook the other side for another 2 minutes until the fish reaches the desired doneness.
Distribute the roasted sweet potato cubes and warm asparagus over a plate. Place the seared salmon alongside and finish the dish by sprinkling fresh dill over it. Serve immediately with the lemon wedge to squeeze over the fish and vegetables.
