NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

120g Cubed Sweet Potato

100g Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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 avocado oil, salt, and pepper, 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 tray and add the asparagus spears.

• 4

  Drizzle the asparagus with a tiny bit of water or the remaining oil and roast everything for another 10 minutes until the vegetables are tender.

• 5

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

• 6

  Heat a non-stick skillet over medium-high heat with the remaining avocado oil.

• 7

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

• 8

  Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

• 9

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