NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 medium sweet potato

1 cup asparagus

1 tsp avocado oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss them in a bowl with the avocado oil and half of the sea salt, black pepper, and garlic powder.

• 3

  Spread the sweet potatoes evenly on the baking sheet and roast for 15 minutes.

• 4

  Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

• 5

  While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

• 6

  Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through.

• 9

  Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.