NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

90g Sweet Potato

1 cup Asparagus

1 cup Baby Spinach

1/2 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

1 Lemon Wedge

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Toss with half of the olive oil and a pinch of salt and pepper, then spread on a baking sheet.

• 3

  Trim the asparagus ends and place on the baking sheet alongside the sweet potatoes. Season with a little salt, pepper, and a light drizzle of olive oil if desired.

• 4

  Roast the sweet potatoes and asparagus in the oven for 15-20 minutes or until tender and lightly browned.

• 5

  While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

• 6

  Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.

• 7

  Place the salmon fillet skin-side down in the pan and sear for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

• 8

  Arrange the seared salmon on a plate. Create a small bed of baby spinach on the side and add the roasted sweet potatoes and asparagus.

• 9

  Finish with a squeeze of fresh lemon juice over the salmon and vegetables before serving.