NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Rosemary

Salt and black pepper to taste

1 Lemon wedge

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, salt, and pepper on a rimmed baking sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and slightly browned.

• 4

  While the potatoes roast, season the salmon fillet on both sides with salt and pepper.

• 5

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

• 6

  Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.

• 7

  Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and tender-crisp.

• 9

  Plate the seared salmon alongside the roasted sweet potatoes and steamed asparagus.

• 10

  Serve immediately with a fresh lemon wedge for a bright finishing touch.