NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 cup Sweet potato

0.25 tbsp Extra virgin olive oil

1 tsp 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 large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even cooking.

• 3

  Place the sweet potato cubes on the baking sheet, toss with 0.25 tbsp of olive oil and a pinch of sea salt, then roast for 15 minutes.

• 4

  While the potatoes roast, trim the woody ends off the asparagus spears and pat the salmon fillet completely dry with a paper towel.

• 5

  Add the asparagus to the baking sheet with the sweet potatoes, tossing to coat in the residual oil, and roast for an additional 10 minutes.

• 6

  Season the salmon fillet on both sides with sea salt, black pepper, and garlic powder.

• 7

  Heat the remaining 0.25 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 8

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to prevent curling.

• 9

  Sear the salmon for 5 minutes until the skin is golden and crispy, then carefully flip the fillet.

• 10

  Cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 11

  Remove the roasted vegetables from the oven and plate them alongside the salmon.

• 12

  Finish the dish with a fresh squeeze of lemon juice over the salmon for a bright, acidic pop.