NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

0.5 cup Sweet potato

0.5 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with half of the olive oil, garlic powder, and a pinch of salt.

• 3

  Roast the sweet potatoes for 15 minutes, then add the broccoli florets and sliced red bell pepper to the tray, tossing to combine, and roast for an additional 10 minutes until tender.

• 4

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

• 5

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

• 6

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

• 7

  Carefully flip the fillet and cook for another 2 to 3 minutes until the internal temperature reaches 145°F and the fish flakes easily.

• 8

  Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice over the entire dish.