NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus (approx. 90g)

1 teaspoon Olive Oil

Pinch Salt

Pinch Black Pepper

Pinch Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) for roasting the vegetables.

• 2

  Wash the sweet potato thoroughly and prick it with a fork a few times. Place it on a baking sheet and roast in the oven for about 25-30 minutes, or until tender. Alternatively, you may cube the sweet potato, toss with a pinch of salt, pepper, and a dash of olive oil, then roast for 20 minutes.

• 3

  While the sweet potato is roasting, trim the woody ends from the asparagus and toss them with a drizzle of olive oil, a pinch of salt, and black pepper. Set aside.

• 4

  Heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry with a paper towel, then season both sides with salt, pepper, and a pinch of garlic powder.

• 5

  Place the salmon in the hot skillet, skin-side down if applicable, and sear for about 3-4 minutes until a crispy crust forms. Flip and cook for an additional 3-4 minutes, or until the salmon reaches your preferred level of doneness.

• 6

  Once the sweet potato is nearing tenderness, add the asparagus to the baking sheet and roast everything together for an additional 8-10 minutes.

• 7

  Remove the vegetables from the oven. Plate the seared salmon fillet alongside the roasted sweet potato and asparagus, and serve immediately.