NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Baby potatoes

1 cup Asparagus spears

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Place the halved baby potatoes on the pan, drizzle with half the olive oil, and sprinkle with a pinch of salt and pepper.

• 3

  Roast the potatoes for 15 minutes until they begin to soften.

• 4

  Remove the pan from the oven and push the potatoes to one side; add the salmon fillet and trimmed asparagus to the empty space.

• 5

  Whisk the remaining olive oil, lemon juice, garlic powder, and oregano in a small bowl, then brush the mixture over the salmon and asparagus.

• 6

  Return the pan to the oven and roast for 10-12 minutes until the salmon is opaque and flakes easily with a fork.

• 7

  Finish the dish with a sprinkle of fresh parsley and an extra squeeze of lemon if desired.