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: 6 oz Wild Salmon Fillet; 150g Sweet Potato, cubed; 1 cup Asparagus spears; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder; 0.25 tsp Black Pepper; Pinch of Sea Salt

Nutrition

Per serving

466 calories

Protein: 39g; 34% of calories
Carbs: 38g; 32% of calories
Fat: 18g; 34% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 teaspoon of olive oil, garlic powder, and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.
While vegetables roast, season the salmon with salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flaky.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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