NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 medium sweet potato

1 cup asparagus

0.5 tbsp olive oil

1 tsp dried parsley

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Place the sweet potato cubes on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and black pepper.

• 4

  Roast the sweet potatoes in the oven for 10 minutes.

• 5

  While the potatoes roast, pat the salmon fillet dry with a paper towel and season the top with garlic powder, dried parsley, and the remaining salt and pepper.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the salmon and trimmed asparagus on the other side.

• 7

  Drizzle the remaining olive oil over the asparagus and lightly over the salmon.

• 8

  Return the sheet to the oven and bake for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.

• 9

  Squeeze fresh lemon juice over the salmon and vegetables before serving warm.