1. Preheat your oven to 200°C and prepare the sweet potato by peeling and cutting it into 1cm cubes, then toss with olive oil, salt, and black pepper.
2. Place the sweet potato cubes on a baking tray lined with parchment paper and roast for approximately 20 minutes until tender.
3. In a small pot, cook the lentils in boiling water for about 15 minutes until they are just tender; drain and season lightly with salt.
4. Steam the broccoli florets for 5 minutes to retain a crisp texture and vibrant color.
5. Season the salmon fillet with salt and black pepper, then heat a non-stick pan with a drizzle of olive oil and cook the salmon for about 3 minutes on each side until it is cooked through but remains juicy.
6. Assemble your plate by layering the roasted sweet potato, lentils, and steamed broccoli as a base, then place the salmon on top.

Summary:

This balanced lunch combines lean protein from salmon, hearty lentils, and nutrient-rich vegetables to deliver a power-packed and satisfying meal for adults.

Storing Options:

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to maintain texture.

Allergies and Side Effects:

Contains fish and legumes; individuals with seafood allergies or sensitivities to high-fiber meals should exercise caution.