Serves: 1 (easy to double)
Ingredients
- 1 salmon fillet (5–6 oz / 140–170 g)
- 1 medium potato, diced or halved
- 1 cup asparagus, trimmed
- ½ avocado, sliced
- 1 tbsp olive oil, divided
- Salt & black pepper, to taste
Optional Seasonings
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp lemon pepper or fresh lemon juice
- Fresh herbs (dill or parsley)
Instructions
1. Roast the Potatoes
- Preheat oven to 425°F (220°C).
- Toss potatoes with ½ tbsp olive oil, salt, pepper, and paprika.
- Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until golden and tender.
2. Cook the Salmon
Oven Method (Easy)
- Push potatoes to one side of the pan.
- Place salmon on the pan, skin-side down.
- Brush with ½ tbsp olive oil, season with salt, pepper, garlic powder, and lemon.
- Roast 10–12 minutes, until salmon flakes easily.
Pan-Seared Option
- Heat a nonstick skillet, cook salmon 3–4 minutes per side.
3. Roast or Sauté Asparagus
- Toss asparagus with a light spray of oil, salt, and pepper.
- Roast on the same pan for 8–10 minutes OR sauté 4–5 minutes until tender-crisp.
4. Assemble the Plate
- Add salmon, potatoes, asparagus, and avocado to a plate.
- Finish with lemon juice or fresh herbs.
Approximate Nutrition (per plate)
- Protein: ~38–45 g
- Calories: ~500–580
- Healthy fats, fiber-rich, balanced carbs
Make It Even Higher Protein
- Add a Greek yogurt dill sauce
- Serve with a cottage cheese side
- Increase salmon to 7–8 oz
