NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Sweet potato

1 cup Asparagus spears

1 tsp Olive oil

1 tbsp Almond meal

1 tbsp Dijon mustard

0.5 tsp Dried parsley

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them on the baking sheet.

• 3

  Roast the sweet potatoes for 10 minutes before adding the other components.

• 4

  While potatoes roast, whisk together the Dijon mustard, almond meal, parsley, and dill in a small bowl to create the herb paste.

• 5

  Pat the salmon dry and spread the herb paste evenly over the top of the fillet.

• 6

  Move the sweet potatoes to one side of the tray, then add the salmon and the asparagus (tossed in remaining oil) to the other side.

• 7

  Bake for an additional 12-15 minutes until the salmon is flaky and the sweet potatoes are tender and golden.

• 8

  Serve immediately with a fresh lemon wedge squeezed over the fish.