NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt, black pepper, and garlic powder to taste

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 with half of the olive oil, salt, and garlic powder.

• 3

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

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

• 5

  Move the potatoes to one side of the tray, add the asparagus to the other side, and roast for another 10-12 minutes until the potatoes are golden and the asparagus is tender.

• 6

  While the vegetables finish roasting, season the salmon fillet with salt and pepper.

• 7

  Heat a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side down, searing for 4-5 minutes until the skin is crispy.

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

• 9

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