NUTRITION

SERVINGS

INGREDIENTS

8 oz Salmon Fillet (226g)

1 medium Sweet Potato (114g)

1 cup Asparagus (134g)

1/3 cup Chickpeas (54g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

1 tsp Lemon Juice (5g)

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Wash and peel the sweet potato, then cut it into 1/2-inch rounds or cubes for even roasting.

• 3

  Toss the sweet potato pieces and asparagus in olive oil, salt, and pepper, and spread evenly on a baking sheet.

• 4

  Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized, turning halfway through.

• 5

  While the vegetables roast, season the salmon fillet with salt, pepper, and a drizzle of lemon juice.

• 6

  Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 4-5 minutes per side until a golden crust forms and the salmon is cooked to your liking.

• 7

  For the chickpeas, if using raw chickpeas, make sure they’re cooked or use canned chickpeas (rinsed and drained); lightly toss them with a pinch of salt and a few drops of lemon juice. You can either warm them briefly or serve them at room temperature to add a protein boost.

• 8

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then sprinkle the chickpeas over the dish for added texture and protein.

• 9

  Finish with an extra drizzle of lemon juice and a light seasoning of salt and pepper as desired.