NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Sweet potato

1 large Egg

0.13 whole Avocado

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 1 tsp of olive oil, a pinch of sea salt, and black pepper, then roast for 20 minutes until tender.

• 3

  Season the salmon fillet with garlic powder and the remaining sea salt and black pepper.

• 4

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes.

• 6

  Add the trimmed asparagus spears to the same skillet during the last 4 minutes of the salmon's cooking time, sautéing until they are bright green and tender-crisp.

• 7

  In a separate small pot of simmering water, poach the egg for approximately 3 minutes until the white is opaque but the yolk is still soft.

• 8

  Arrange the roasted sweet potatoes and sautéed asparagus on a plate, top with the pan-seared salmon and the poached egg, and garnish with the fresh avocado slices.