NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Avocado Oil

0.5 teaspoon Garlic Powder

Pinch of Sea Salt

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet, drizzle with a tiny bit of oil, and roast for an additional 10-12 minutes until tender.

• 5

  While vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt.

• 6

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

• 7

  Place the salmon skin-side down in the hot pan and press firmly with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.

• 9

  Flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred doneness.

• 10

  Serve the seared salmon alongside the roasted sweet potatoes and asparagus with an optional squeeze of fresh lemon.