NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

6 spears Asparagus

1/2 medium Sweet Potato

1 tsp Olive Oil

1 Lemon wedge

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) for the asparagus and sweet potato.

• 2

  Peel and dice the sweet potato into small cubes. Toss with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

• 3

  Trim the tough ends off the asparagus, toss with a bit of olive oil, salt, and pepper, and arrange them next to the sweet potatoes.

• 4

  Roast the sweet potato and asparagus in the preheated oven for 20-25 minutes until the sweet potato is tender and the asparagus is crisp-tender.

• 5

  While the vegetables roast, pat the salmon dry with a paper towel. Season both sides with salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the salmon fillet skin-side down and sear for about 3-4 minutes.

• 7

  Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through.

• 8

  Squeeze a lemon wedge over the cooked salmon for a burst of freshness.

• 9

  For the sweet potato mash, place the roasted sweet potato cubes in a bowl. Using a fork or potato masher, lightly mash them, leaving some texture.

• 10

  Plate the salmon alongside a serving of sweet potato mash and roasted asparagus. Enjoy immediately!