NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

1 cup cubed Sweet Potato

150g Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

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.

• 2

  Toss the cubed sweet potatoes with half of the olive oil, sea salt, and garlic powder, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  While potatoes roast, trim the woody ends off the asparagus and toss them with a pinch of salt and pepper.

• 5

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

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Season the salmon fillet with salt and pepper, then place it skin-side up in the pan.

• 8

  Sear the salmon for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until cooked through.

• 9

  Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.