NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Sweet potato

0.5 cup Beets

0.5 cup Bell pepper

0.5 cup Cherry tomatoes

1 cup Romaine lettuce

0.25 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato and beets into half-inch pieces to ensure even cooking.

• 3

  Toss the sweet potatoes and beets with 0.25 tablespoons of olive oil and a pinch of the sea salt and black pepper.

• 4

  Spread the vegetables on the baking sheet and roast for 20-25 minutes until they are fork-tender.

• 5

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

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon skin-side down in the skillet and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until flaky.

• 8

  Add the chopped bell peppers and halved cherry tomatoes to the skillet during the last 3 minutes of salmon cooking to lightly blister them.

• 9

  Shred the romaine lettuce and place it in a large bowl or on a plate.

• 10

  Top the greens with the roasted root vegetables, blistered tomatoes, and peppers, then finish with the seared salmon fillet.