Ingredients

• 4-6oz Salmon
• 1 Small Sweet Potato
• Broccolini
• Sea Salt
• Pepper
• Avocado Oil
• Fresh Dill Sprigs
• Cinnamon
• Nutmeg
• 1 Garlic Clove (Minced) 
• Pam or Nonstick Spray

Directions

Pre-heat oven to 400 degrees. take your sweet potato and poke holes into it with a fork. Wrap in tinfoil and place in the oven. Cook for 30-35 minutes until the sweet potato is completely soft. Once it is ready, you will be able to peel the skin off effortlessly. Place in a bowl and mash with a fork. Add cinnamon, nutmeg, sea salt and pepper for flavor. While your oven is still on (you can cook this at the same time as your sweet potato), chop the ends of the broccolini. Spray a baking sheet and place your broccolini on the sheet. Coat with sea salt/pepper, garlic and any preferred dried spices (optional). Place in the oven and cook for 15 mins. Add a little water so the broccolini doesn't dehydrate. Heat your non-stick pan to medium heat. Spray Pam or add a little avocado oil to coat the pan. Add minced garlic and let it simmer. In a small mixing bowl, add 1 tbsp of avocado oil, a pinch of sea salt and pepper. Chop fresh dill and throw in the mixing bowl. Mix and then brush your salmon with the dill/oil mix. Place the salmon on the pan, skin side down first. Let it cook for up to 5 minutes before turning over. Cook salmon until preference or until it crisps and browns. Set aside. Plate all your ingredients and dress them with a dill sprig and a fresh slice of lemon.