NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

150 grams Asparagus spears

2 teaspoons Avocado Oil

1 Lemon wedge

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of salt and pepper.

• 3

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

• 4

  Move the potatoes to one side of the tray, add the asparagus, and roast for an additional 10 minutes until the vegetables are tender.

• 5

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

• 6

  Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat.

• 7

  Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crisp.

• 8

  Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through to your preference.

• 9

  Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.