NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Avocado Oil

1 Lemon wedge

Pinch of Sea Salt and 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Remove the tray from the oven, add the asparagus spears, drizzle with a tiny bit of water or additional oil spray if needed, and roast for another 10 minutes until the vegetables are tender.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 6

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

• 7

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

• 8

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

• 9

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