NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

1 cup Asparagus, trimmed

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

  Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the asparagus to the other side.

• 4

  Drizzle the remaining olive oil over the asparagus and return the pan to the oven for another 10 minutes.

• 5

  While the vegetables roast, season the salmon fillet with salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until the skin is crispy.

• 7

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

• 8

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