NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Salmon Fillet

120g Sweet Potato, cubed

200g Asparagus spears, trimmed

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

Sea salt and black pepper to taste

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 with 1 teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Remove the tray from the oven, add the trimmed asparagus spears, and toss them with the sweet potatoes to coat in the remaining oil.

• 5

  Return the tray to the oven and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

• 6

  While the vegetables roast, season the salmon fillet on both sides with garlic powder, sea salt, and black pepper.

• 7

  Heat the remaining 1/2 teaspoon of avocado oil in a non-stick or cast-iron skillet over medium-high heat.

• 8

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

• 9

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred doneness.

• 10

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish the entire dish with a fresh squeeze of lemon juice.