NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

2 large Eggs

0.25 cup Baby potatoes

1 cup Asparagus

1 tsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and place them on the sheet pan, tossing with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 15 minutes until they begin to turn golden and soften.

• 4

  Remove the pan from the oven and push the potatoes to one side; place the salmon fillet and trimmed asparagus on the empty space.

• 5

  Drizzle the salmon and asparagus with the remaining olive oil, lemon juice, lemon zest, and dried oregano.

• 6

  Return the pan to the oven and roast for another 10-12 minutes until the salmon is opaque and flakes easily with a fork.

• 7

  While the sheet pan is roasting, bring a small pot of water to a boil, carefully lower in the eggs, and cook for 6.5 minutes.

• 8

  Immediately transfer the eggs to an ice bath to stop the cooking, then peel and halve them to reveal jammy yolks.

• 9

  Plate the salmon, potatoes, and asparagus, topping with the halved eggs and a sprinkle of fresh parsley before serving.