NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

1 cup Sweet Potato cubes

1 cup Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the avocado 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.

• 4

  Remove the tray, add the asparagus spears, drizzle with the remaining oil, and return to the oven for another 10 minutes until the vegetables are tender.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.

• 7

  Press down lightly with a spatula and sear for 4 to 5 minutes until the skin is golden and crisp.

• 8

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.

• 9

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