NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1/2 Lemon for juicing

Sea salt, black pepper, and garlic powder to taste

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with one teaspoon of olive 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, then move them to one side of the tray and add the asparagus spears.

• 4

  Drizzle the asparagus with the remaining teaspoon of oil and season both vegetables with garlic powder and black pepper.

• 5

  Return the tray to the oven for another 10 to 12 minutes until the potatoes are tender and the asparagus is slightly charred.

• 6

  Season the salmon fillet with salt and pepper, then heat a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.

• 8

  Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt.