Baked Salmon with Asparagus and Sweet Potato

Ingredients

• salmon fillet 5 oz
• asparagus 1 cup
• sweet potato 1 medium (150g)
• olive oil 1 tsp
• salt to taste
• black pepper to taste
• lemon wedge 1

Method

1. Preheat the Oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This ensures the oven is hot enough to roast the vegetables and bake the salmon evenly.
   Tip: Preheating the oven before starting helps get the best texture on your salmon and vegetables.
2. Prepare the Sweet Potato. Peel the sweet potato if you haven't already, then cut it into 1/2-inch thick cubes. This size allows the sweet potato to cook through in the same time as the salmon and asparagus.
   Tip: Try to cut the cubes as evenly as possible for uniform cooking.
3. Toss Sweet Potato with Olive Oil. Place the sweet potato cubes in a bowl and drizzle with half a teaspoon of olive oil. Sprinkle lightly with salt and pepper, then toss to coat all pieces evenly.
   Tip: Coating with oil helps the sweet potato roast nicely and develop a slight caramelized flavor.
4. Prepare the Asparagus. Trim the woody ends off the asparagus by bending each stalk gently until it snaps. Discard the tough ends. Place the asparagus in a bowl and drizzle with the remaining olive oil, salt, and pepper. Toss gently to coat.
   Tip: Trimming the ends ensures you only eat the tender, edible parts.
5. Season the Salmon. Pat the salmon fillet dry with a paper towel to remove excess moisture. Lightly season both sides with salt and pepper.
   Tip: Drying the salmon helps the surface brown better during baking.
6. Arrange Ingredients on Baking Sheet. Line a baking sheet with parchment paper or lightly grease it. Spread the sweet potato cubes evenly on one side of the sheet. Place the salmon fillet in the center and arrange the asparagus on the other side.
   Tip: Keeping the ingredients spaced out helps them cook evenly and roast instead of steam.
7. Bake in Oven. Place the baking sheet in the preheated oven. Bake for 20-25 minutes until the salmon flakes easily with a fork, the sweet potatoes are tender, and the asparagus is crisp-tender.
   Tip: Check the salmon at 20 minutes to avoid overcooking. Cooking times may vary slightly depending on oven and thickness of salmon.
8. Serve. Remove the baking sheet from the oven. Carefully transfer the salmon, asparagus, and sweet potato to a plate. Optionally, squeeze fresh lemon juice over the salmon for added brightness.
   Tip: Serve immediately while hot for best taste and texture.

Pro tips

• Use a meat thermometer to check salmon’s internal temperature; it should reach 145°F (63°C) for safe consumption.
• If you want softer asparagus, add it to the baking sheet halfway through the sweet potato’s cooking time.