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: 11 ounces Sockeye Salmon Fillet; 1.5 cups cubed Sweet Potato; 10 Asparagus Spears; 0.75 tablespoon Extra Virgin Olive Oil; 0.5 fresh Lemon

Nutrition

Per serving

700 calories

Protein: 73g; 42% of calories
Carbs: 46g; 27% of calories
Fat: 24g; 31% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side and add the asparagus to the pan, drizzling with the remaining oil.
While the vegetables roast for another 10 minutes, pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just cooked through.
Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice over the entire dish.

Nutrition

Ingredients

Instructions

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