NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 medium Sweet potato

1 cup Asparagus spears

1 tsp Avocado oil

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with extra virgin olive oil, garlic powder, and a pinch of salt.

• 3

  Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears to the other side, roasting for an additional 10 minutes.

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

• 5

  Heat a cast-iron or stainless steel skillet over medium-high heat and add the avocado oil.

• 6

  Once the oil is shimmering, place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy, then flip and cook for another 2 to 3 minutes until the desired doneness is reached.

• 8

  Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a bright squeeze of fresh lemon juice.