NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.75 cup sweet potato

1 cup asparagus

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into uniform 1/2-inch cubes to ensure even roasting.

• 3

  In a medium bowl, toss the sweet potato cubes with 0.5 tsp of olive oil and half of the sea salt, black pepper, and garlic powder.

• 4

  Spread the sweet potatoes on the prepared baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 5

  While the potatoes roast, trim the woody ends off the asparagus spears and set them aside.

• 6

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

• 7

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 8

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and releases easily from the pan.

• 9

  Carefully flip the salmon fillet and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

• 10

  During the final 5 minutes of cooking, steam the asparagus in a small pot with a splash of water until bright green and tender-crisp.

• 11

  Arrange the salmon on a plate with the roasted sweet potatoes and asparagus, then finish with a bright squeeze of fresh lemon juice.