NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Yukon Gold potatoes

1.5 tsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground turmeric

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potatoes into small half-inch cubes to ensure they get crispy and cook through quickly.

• 3

  In a small bowl, toss the potatoes with 0.5 teaspoon of olive oil, the ground turmeric, and a pinch of sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 5

  Remove the pan from the oven and push the potatoes to one side. Place the salmon fillet and the trimmed asparagus spears on the empty side.

• 6

  Drizzle the salmon and asparagus with the remaining teaspoon of olive oil and the juice from half a lemon.

• 7

  Season the salmon and asparagus with the garlic powder and the remaining sea salt and black pepper.

• 8

  Return the pan to the oven and roast for an additional 12 to 15 minutes until the salmon is flaky and the potatoes are golden brown.