NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

0.5 medium sweet potato

1 cup fresh green beans

0.5 tbsp extra virgin olive oil

1 tsp dried parsley

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and slice it into 1/2-inch thick wedges, then trim the ends off the fresh green beans.

• 3

  Place the sweet potatoes and green beans on the baking sheet, drizzle with half of the olive oil, and toss with a pinch of sea salt.

• 4

  Roast the vegetables in the oven for 10 minutes to give the potatoes a head start.

• 5

  While the vegetables roast, pat the salmon dry and rub the top with the remaining olive oil, lemon juice, parsley, garlic powder, salt, and pepper.

• 6

  Remove the pan from the oven, push the vegetables to the edges, and place the salmon fillet in the center.

• 7

  Return the pan to the oven and bake for 12 to 15 minutes until the salmon is cooked through and the potatoes are golden.