NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.5 cup Yukon gold potatoes

1 cup asparagus

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potatoes into small 1/2-inch cubes to ensure they cook quickly and get crispy.

• 3

  Toss the potato cubes with 0.5 tsp of olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 4

  Roast the potatoes for 15 minutes.

• 5

  While potatoes roast, season the salmon fillet with garlic powder, smoked paprika, remaining salt, and pepper.

• 6

  Move the potatoes to one side of the sheet and add the salmon fillet and trimmed asparagus to the other side.

• 7

  Drizzle the remaining 0.5 tsp of olive oil over the asparagus and squeeze lemon juice over the salmon.

• 8

  Return the pan to the oven and bake for another 12-15 minutes until the salmon is flaky and the potatoes are golden brown.