Name: Lemon Garlic Pan Seared Salmon with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Sockeye Salmon Fillet; 150 grams Sweet Potato, cubed; 2 teaspoons Olive Oil, divided; 100 grams Asparagus, trimmed; 2 cloves Garlic, minced; 1 tablespoon Lemon Juice

Nutrition

Per serving

503 calories

Protein: 47g; 38% of calories
Carbs: 37g; 30% of calories
Fat: 18g; 33% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (204°C).
Toss the cubed sweet potatoes with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
Roast the sweet potatoes for 20 minutes, then add the trimmed asparagus to the baking sheet, tossing lightly, and roast for another 10 minutes until the potatoes are caramelized and the asparagus is tender.
While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon, add the minced garlic and lemon juice to the pan, and spoon the pan juices over the fish for another 3 to 4 minutes until cooked through.
Plate the pan-seared salmon alongside the roasted sweet potatoes and asparagus, drizzling any remaining lemon-garlic pan sauce over the top.

Nutrition

Ingredients

Instructions

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