Seared Salmon with Roasted Sweet Potato and Asparagus Salad

Ingredients

• 4 4 oz salmon fillets, wild-caught
• 2 medium sweet potatoes, cubed
• 1 lb asparagus, trimmed
• 2 tbsp olive oil, for cooking
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.

2. 2

   2. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then sear for 3-4 minutes per side, until cooked through.