NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.75 cup Sweet potato

1 cup Asparagus spears

0.25 tsp Extra virgin olive oil

0.25 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with the extra virgin olive oil and a pinch of the sea salt and black pepper.

• 3

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

• 4

  Add the asparagus spears to the same baking sheet, tossing them in the residual oil, and roast for an additional 10 minutes until the vegetables are tender and slightly caramelized.

• 5

  While the vegetables roast, pat the salmon fillet dry and season both sides with garlic powder and the remaining salt and pepper.

• 6

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

• 7

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

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.

• 9

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