NUTRITION

SERVINGS

INGREDIENTS

6.7 oz Salmon Fillet

2.5 oz Sweet Potato, cubed

5.3 oz Asparagus spears

0.5 tsp Olive Oil

1 pinch Sea Salt

1 pinch Black Pepper

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 salt, then spread them on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes before adding the asparagus to the same tray, drizzling with the remaining oil.

• 4

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

• 5

  While vegetables roast, season the salmon fillet with salt and pepper and heat a non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

• 7

  Flip the fillet and cook for another 3-4 minutes until the salmon is just cooked through and has a golden-brown crust.

• 8

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately while hot.