NUTRITION

SERVINGS

INGREDIENTS

2 oz Salmon Fillet

1 medium Sweet Potato

1 cup Broccoli

2.25 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F (220°C).

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Toss with half of the olive oil, salt, and pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

• 4

  While the sweet potato roasts, cut the broccoli into florets. Toss with a drizzle of olive oil, salt, and pepper, and set aside.

• 5

  Heat a non-stick skillet over medium-high heat. Season the salmon with salt, pepper, and the fresh rosemary.

• 6

  Add a small drizzle of olive oil to the skillet. Place the salmon fillet (2 oz portion) skin-side down and sear for about 2-3 minutes until a golden crust forms.

• 7

  Flip the salmon and add minced garlic to the pan. Sear for an additional 2 minutes until the salmon is just cooked through.

• 8

  In the last 5 minutes of the sweet potato roasting, add the broccoli florets to the baking sheet to roast alongside, stirring halfway through.

• 9

  Plate the seared salmon with a serving of roasted sweet potato and broccoli. Drizzle any remaining olive oil from the pan over the salmon for extra flavor.

• 10

  Serve warm and enjoy your balanced dinner.