Name: Seared Salmon with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon Fillet; 100g Sweet Potato; 150g Asparagus; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

Nutrition

Per serving

543 calories

Protein: 43g; 31% of calories
Carbs: 27g; 20% of calories
Fat: 29g; 49% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the sweet potato into small, uniform cubes and toss them with half of the olive oil and a pinch of salt.
Spread the sweet potatoes on the baking sheet and roast for about twenty minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for another ten minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for several minutes until the skin is crispy and golden.
Carefully flip the fillet and continue cooking for a few more minutes until it reaches your preferred level of doneness.
Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.

Nutrition

Ingredients

Instructions

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