How it's made!

• Preheat the oven to 200°C (400°F).
  
• Season the salmon fillet with bay rose and set aside.
  
• In a pan over medium-high heat, sauté the diced onions and minced garlic until fragrant and translucent.
  
• Add the lite cream and green capers to the pan and stir to combine. Reduce the heat and let the mixture simmer for a few minutes.
  
• In a separate pot, cook the mashed sweet potato with low-fat milk until heated through and smooth.
  
• In a separate pan, cook the asparagus until tender.
  
• In a non-stick skillet over medium-high heat, melt the unsalted butter. Add the grated garlic and cook until fragrant.
  
• Place the salmon fillet in the skillet and cook for 2-3 minutes on each side until browned and crispy on the outside, and cooked through on the inside.
  
• Once the salmon is cooked, remove it from the skillet and add the lemon juice to the remaining butter in the pan. Stir to combine.
  
• Serve the salmon with the sweet potato mash and asparagus. Drizzle the lemon butter sauce over the salmon.
  
• Garnish with green dill, freshly ground black pepper, and a pinch of red pepper flakes (optional).
• Enjoy your delicious and healthy Pan-Seared Salmon with Sweet Potato Mash and Asparagus!

Video tutorial