NUTRITION

SERVINGS

INGREDIENTS

8 oz Haddock fillet

1 medium Sweet potato

1 cup Asparagus

1 tbsp Olive oil

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes to give them a head start on caramelizing.

• 4

  While the potatoes roast, combine the almond flour, garlic powder, and smoked paprika in a shallow dish.

• 5

  Pat the haddock fillet dry, brush with the remaining olive oil and lemon juice, then press firmly into the almond flour mixture to coat both sides.

• 6

  Remove the baking sheet from the oven, slide the potatoes to one side, and add the haddock and trimmed asparagus to the empty space.

• 7

  Return the pan to the oven and bake for an additional 12-15 minutes until the fish is opaque and flakes easily with a fork.