NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 medium sweet potato

1 cup asparagus

1 tsp avocado oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then place them in a medium mixing bowl.

• 3

  Toss the sweet potato cubes with the avocado oil, garlic powder, and half of the sea salt until well coated.

• 4

  Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, trim the woody ends off the asparagus and lightly season them.

• 6

  Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until the vegetables are tender.

• 7

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 8

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

• 9

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure a crispy texture.

• 10

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.

• 11

  Remove from heat, drizzle with fresh lemon juice, and serve immediately alongside the roasted vegetables.