NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Sweet potato

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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 on the baking sheet with 0.25 tablespoons of olive oil, sea salt, and smoked paprika until evenly coated.

• 3

  Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the trimmed asparagus to the other side.

• 4

  Season the asparagus with a pinch of salt and roast everything for an additional 10 minutes until the potatoes are tender and the asparagus is bright green.

• 5

  While the vegetables finish roasting, season the salmon fillet on both sides with garlic powder and black pepper.

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 minutes until flaky.

• 8

  Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice over the entire dish.