NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with half of the olive oil and a pinch of salt on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While the potatoes roast, trim the woody ends off the asparagus.

• 6

  Add the asparagus to the baking sheet with the sweet potatoes, tossing with the remaining oil and another pinch of salt.

• 7

  Return the vegetables to the oven and roast for an additional 10-12 minutes until tender and slightly browned.

• 8

  Season the salmon fillet with garlic powder, salt, and black pepper.

• 9

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

• 10

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 minutes until the fish is opaque and flakes easily.

• 11

  Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.