NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining oil and salt.

• 5

  Return the tray to the oven for another 10 to 12 minutes until the vegetables are tender and slightly browned.

• 6

  While the vegetables finish roasting, season the salmon fillet with salt and pepper.

• 7

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 9

  Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.