NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 medium sweet potato

1 cup asparagus spears

2 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with 1 teaspoon of olive oil, garlic powder, and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Move the potatoes to one side of the tray and add the trimmed asparagus spears to the other side, drizzling them with a tiny amount of the remaining oil if needed.

• 5

  Continue roasting the vegetables for another 8-10 minutes until the potatoes are tender and the asparagus is bright green.

• 6

  While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 7

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

• 8

  Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden-brown crust forms, then flip and cook for an additional 3 minutes until just cooked through.

• 9

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