NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil, garlic powder, and a pinch of salt.

• 3

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

• 4

  Trim the woody ends off the asparagus, toss with the remaining olive oil, and add them to the baking sheet with the potatoes.

• 5

  Roast everything for an additional 10-12 minutes until the vegetables are tender and slightly browned.

• 6

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

• 7

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes.

• 8

  Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and has a golden crust.

• 9

  Plate the salmon with the roasted vegetables and drizzle with fresh lemon juice before serving.