NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

150g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon juice

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into small 1/2-inch cubes for even roasting.

• 3

  Trim the woody ends off the asparagus spears and set aside.

• 4

  Toss the sweet potato cubes with half of the olive oil, salt, and pepper, then spread them on the baking sheet.

• 5

  Roast the sweet potatoes for 15 minutes.

• 6

  Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or lemon juice to steam-roast, and cook for another 10 minutes until the vegetables are tender.

• 7

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

• 8

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 9

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.

• 10

  Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.

• 11

  Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice over everything.