NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 cup Baby potatoes

1 cup Asparagus

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Dried oregano

0.5 whole Lemon

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and place them on one side of the sheet pan. Drizzle with half of the olive oil and season with a pinch of sea salt, pepper, and garlic powder.

• 3

  Roast the potatoes for 15 minutes until they start to soften and turn golden brown.

• 4

  Remove the pan from the oven and move the potatoes to one side. Place the salmon fillet and the trimmed asparagus on the remaining space.

• 5

  Drizzle the remaining oil over the salmon and asparagus. Season everything with the remaining sea salt, pepper, garlic powder, and dried oregano.

• 6

  Place lemon slices on top of the salmon and roast for another 10-12 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

• 7

  Garnish the entire plate with freshly chopped parsley and an extra squeeze of lemon juice before serving.