NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.5 small russet potato

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 cup asparagus spears

1 wedge lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the russet potato into half-inch cubes and toss them on the pan with 0.5 tsp of olive oil and half of the sea salt, black pepper, garlic powder, and oregano.

• 3

  Roast the potatoes in the center of the oven for 15 minutes until they begin to soften and turn a light golden brown.

• 4

  While the potatoes roast, season the salmon fillet with the remaining spices and toss the trimmed asparagus spears with the remaining 0.5 tsp of olive oil.

• 5

  Slide the potatoes to one side of the pan and place the salmon fillet and asparagus on the other side in a single layer.

• 6

  Return the pan to the oven and bake for another 12 minutes until the salmon is opaque and flakes easily with a fork.

• 7

  Remove the tray from the oven and immediately squeeze the fresh lemon wedge over the salmon and vegetables to brighten the dish.

• 8

  Plate the salmon alongside the crispy potatoes and tender asparagus for a perfectly balanced, clean-eating dinner.