NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

Sea salt, black pepper, and fresh dill to taste

1/2 Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 seasoning with salt and pepper.

• 5

  Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is bright green.

• 6

  While the vegetables roast, heat a non-stick skillet over medium-high heat.

• 7

  Season the salmon fillet with salt and pepper and place it in the skillet skin-side down.

• 8

  Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until your desired level of doneness is reached.

• 9

  Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice and a garnish of fragrant dill.