NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Avocado Oil

1/2 tsp Extra Virgin Olive Oil

Pinch of Sea Salt, Black Pepper, and Garlic Powder

1/2 Lemon, for garnish

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with the extra virgin olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the asparagus to the baking sheet, tossing lightly with the potatoes, and roast for an additional 10 minutes until tender.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Plate the seared salmon with the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.