NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.5 cup sweet potato

1 cup asparagus

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with 0.5 teaspoons of olive oil, garlic powder, and half of the sea salt.

• 3

  Roast the sweet potatoes for 15 minutes, then remove the tray and add the trimmed asparagus spears, tossing them in the residual oil.

• 4

  Return the tray to the oven and roast for an additional 10 minutes until the potatoes are tender and the asparagus is crisp-tender.

• 5

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

• 6

  Heat the remaining 0.5 teaspoons of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the skillet and sear for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for 2 to 3 minutes until the fish is just opaque.

• 8

  Plate the seared salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.