NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Sockeye Salmon

3/4 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet, 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, season the salmon fillet with garlic powder, salt, and black pepper.

• 6

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

• 7

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

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque in the center.

• 9

  Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

• 10

  Finish the dish with a bright squeeze of fresh lemon juice and a sprinkle of flaky sea salt.