NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into half-inch cubes.

• 3

  Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on the baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While potatoes roast, trim the woody ends off the asparagus spears.

• 6

  Add the asparagus to the baking sheet with the sweet potatoes, tossing to coat in the remaining heat and oil.

• 7

  Roast the vegetables for another 10 to 12 minutes until the asparagus is tender and slightly charred.

• 8

  Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

• 9

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

• 10

  Place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is crispy.

• 11

  Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

• 12

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