NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Avocado Oil

0.5 tsp Garlic Powder

0.25 tsp Sea Salt

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, and a pinch of salt.

• 3

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

• 4

  Move the potatoes to one side of the tray, add the asparagus, and drizzle with a tiny bit of water or the remaining oil, then roast for another 10-12 minutes until tender.

• 5

  While vegetables roast, season the salmon fillet with remaining salt and garlic powder.

• 6

  Heat a non-stick skillet over medium-high heat with the remaining avocado oil.

• 7

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

• 8

  Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

• 9

  Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a squeeze of fresh lemon if desired.