NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 medium sweet potato

1 cup broccoli florets

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into 0.5-inch pieces and place them on a parchment-lined baking sheet.

• 3

  Toss the sweet potato cubes with 1 tsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of garlic powder.

• 4

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 5

  While potatoes roast, steam the broccoli florets for about 5 minutes until they are tender-crisp and bright green.

• 6

  Pat the salmon fillet completely dry with a paper towel and season with the remaining salt, garlic powder, and black pepper.

• 7

  Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

• 9

  Plate the salmon alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.