NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

200 grams Asparagus

80 grams Sweet Potato

0.5 teaspoon Avocado Oil

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into small, uniform half-inch cubes for even cooking.

• 3

  Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt on the baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While potatoes roast, trim the woody ends off the asparagus spears.

• 6

  Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until tender.

• 7

  Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.

• 8

  Season the salmon fillet with salt and pepper, then place it in the hot pan skin-side down.

• 9

  Sear the salmon for 4-5 minutes per side until the skin is golden and crisp and the flesh is just opaque.

• 10

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