NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup sweet potato

1 cup asparagus

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them on the pan with half of the olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start since they take longer than the other ingredients.

• 4

  While the potatoes roast, trim the woody ends off the asparagus and slice the red bell pepper into strips.

• 5

  Remove the pan from the oven, move the potatoes to one side, and add the asparagus and bell peppers to the other side.

• 6

  Place the salmon fillet in the center of the pan.

• 7

  Whisk together the remaining olive oil, lemon juice, minced garlic, and oregano in a small bowl.

• 8

  Drizzle the lemon-herb mixture over the salmon and all of the vegetables, then season with the remaining salt and pepper.

• 9

  Return the pan to the oven and roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.