• 2 salmon fillets (150g each) • 2 medium sweet potatoes • 2 cups asparagus • 2 tbsp olive oil • Garlic (4 cloves) • Lemon (1 whole) • Dill, salt, pepper • 1 tbsp butter
1. Preheat oven to 200°C (400°F). 2. Cut sweet potatoes into cubes, toss with olive oil and salt. 3. Roast sweet potatoes for 25 minutes. 4. Season salmon with dill, salt, pepper and lemon zest. 5. Pan-sear salmon skin-side down in butter for 4 minutes. 6. Flip and cook 3 more minutes. 7. Steam asparagus for 3 minutes. 8. Plate everything with lemon wedges.
Do not overcook salmon – it should be slightly pink in the centre. Rich in Omega-3 fatty acids!