NUTRITION

SERVINGS

INGREDIENTS

7 oz Pink Salmon Filet

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, pepper, and garlic powder.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and toss to coat.

• 5

  Return the vegetables to the oven and roast for another 10 minutes until the potatoes are tender and the asparagus is slightly charred.

• 6

  While the vegetables finish, season the salmon filet with salt and pepper and heat a non-stick skillet over medium-high heat.

• 7

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

• 8

  Serve the salmon alongside the roasted vegetables and finish the entire plate with a fresh squeeze of lemon juice.