NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup Yukon gold potatoes

1 cup asparagus

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tbsp lemon juice

PREPARATION

• 1

  Scrub the Yukon gold potatoes and dice them into small, uniform 1/2-inch cubes to ensure even cooking and maximum crispiness.

• 2

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

• 3

  Add the diced potatoes to the skillet and season with half of the sea salt, black pepper, and garlic powder.

• 4

  Cook the potatoes for 8-10 minutes, tossing occasionally, until they are golden brown and tender on the inside.

• 5

  While the potatoes cook, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

• 6

  Push the potatoes to one side of the skillet and place the salmon fillet skin-side down; cook for 4-5 minutes until the skin is perfectly crispy.

• 7

  Flip the salmon and add the asparagus spears to the empty spaces in the pan, cooking for another 3-4 minutes until the salmon is flaky and the asparagus is bright green.

• 8

  Remove the skillet from the heat, drizzle the fresh lemon juice over the salmon and vegetables, and serve immediately.