NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1 cup Sweet Potato cubes

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1/4 Lemon

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

• 3

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

• 4

  Trim the woody ends off the asparagus and toss them with the remaining oil, then add them to the baking sheet with the potatoes.

• 5

  Continue roasting the vegetables for another 10-12 minutes until the asparagus is tender and the potatoes are golden.

• 6

  While the vegetables finish, pat the salmon dry and season with salt and pepper.

• 7

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

• 8

  Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 9

  Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.