By Emmy Norton
Preheat your oven to 425°F (220°C).
Peel the sweet potatoes and chop them into 1-inch cubes. Place the cubes on a baking sheet.
Drizzle 1 tablespoon of avocado oil over the sweet potatoes, then sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 15 minutes.
While the sweet potatoes are roasting, prepare the asparagus by arranging them on another baking sheet. Drizzle with 1/2 tablespoon of avocado oil and sprinkle with a pinch of salt and pepper.
After 15 minutes, add the asparagus to the oven with the sweet potatoes. Roast both for an additional 10 minutes or until the sweet potatoes are tender and the asparagus is cooked.
While the vegetables are roasting, heat the remaining 1/2 tablespoon of avocado oil in a large skillet over medium-high heat.
Season the salmon fillets with a pinch of salt and pepper on both sides. Place them skin-side down in the hot skillet.
Cook the salmon for about 4 minutes on the skin side, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily.
Zest the lemon and squeeze its juice over the cooked salmon fillets. Garnish with fresh dill or parsley.
Serve the salmon fillets hot with the roasted sweet potato and asparagus on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This American Seafood Dinner recipe is ready in 40 minutes and features Salmon fillets, Sweet potatoes, Asparagus and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 425°F (220°C).
Peel the sweet potatoes and chop them into 1-inch cubes. Place the cubes on a baking sheet.
Drizzle 1 tablespoon of avocado oil over the sweet potatoes, then sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 15 minutes.
While the sweet potatoes are roasting, prepare the asparagus by arranging them on another baking sheet. Drizzle with 1/2 tablespoon of avocado oil and sprinkle with a pinch of salt and pepper.
After 15 minutes, add the asparagus to the oven with the sweet potatoes. Roast both for an additional 10 minutes or until the sweet potatoes are tender and the asparagus is cooked.
While the vegetables are roasting, heat the remaining 1/2 tablespoon of avocado oil in a large skillet over medium-high heat.
Season the salmon fillets with a pinch of salt and pepper on both sides. Place them skin-side down in the hot skillet.
Cook the salmon for about 4 minutes on the skin side, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily.
Zest the lemon and squeeze its juice over the cooked salmon fillets. Garnish with fresh dill or parsley.
Serve the salmon fillets hot with the roasted sweet potato and asparagus on the side.
Calories per Serving: 600
Your Rating:
