NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Peel and cube the half sweet potato. Boil the cubes in lightly salted water until tender, about 10-12 minutes, then drain.

• 3

  Season the sweet potato cubes with a pinch of salt and pepper. Mash them with a fork until smooth. Optionally, add a teaspoon of olive oil for extra creaminess.

• 4

  Trim the woody ends off the asparagus. Toss the asparagus with half the olive oil, salt, and pepper, and spread them on a baking sheet.

• 5

  Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crisp.

• 6

  Meanwhile, pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

• 7

  Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

• 8

  Turn the salmon and cook for an additional 2-3 minutes until the salmon reaches your desired doneness.

• 9

  Plate the seared salmon alongside a generous serving of sweet potato mash and roasted asparagus. Serve warm.