Name: Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Salmon Fillet; 120g Sweet Potato, cubed; 150g Asparagus Spears, trimmed; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt, Black Pepper, and Garlic Powder

Nutrition

Per serving

506 calories

Protein: 45g; 36% of calories
Carbs: 33g; 26% of calories
Fat: 22g; 39% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes.
While potatoes roast, toss the trimmed asparagus with the remaining teaspoon of olive oil and a sprinkle of garlic powder.
Add the asparagus to the baking sheet and roast everything for an additional 10-12 minutes until the vegetables are tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.
Serve the seared salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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