NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes in the preheated oven.

• 4

  Move the potatoes to one side of the tray, add the asparagus to the other side, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

• 5

  While the vegetables roast, season the salmon fillet evenly with garlic powder, salt, and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked to your liking.

• 7

  Plate the seared salmon alongside the roasted vegetables and finish the dish with a fresh squeeze of lemon juice.