NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup cubed Sweet Potato

1 cup Asparagus spears

0.5 tsp Avocado Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into half-inch pieces.

• 3

  Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt, then spread them on a parchment-lined baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  Trim the woody ends off the asparagus and add the spears to the baking sheet with the potatoes, roasting for an additional 10 minutes.

• 6

  Pat the salmon fillet completely dry with a paper towel and season the skin side with a little salt.

• 7

  Heat a non-stick skillet over medium-high heat with the remaining avocado oil.

• 8

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.

• 9

  Sear for 4-5 minutes without moving the fish until the skin is golden and crispy.

• 10

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

• 11

  Plate the salmon alongside the roasted sweet potatoes and asparagus for a perfectly balanced meal.