Baked Salmon with Sweet Potato and Asparagus

Ingredients

• salmon fillet 5 oz
• sweet potato 1 medium
• asparagus 1 cup
• olive oil 1 tbsp
• salt to taste
• black pepper to taste
• lemon wedge 1 wedge

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This temperature is ideal for roasting the sweet potatoes and baking the salmon evenly.
   Tip: Preheating the oven ensures the food cooks evenly and gets a nice roasted texture.
2. Prepare the sweet potato. Wash and peel the sweet potato. Cut it into 1/2-inch cubes to help them cook quickly and evenly. Place the cubes on a baking sheet lined with parchment paper or lightly greased.
   Tip: Cutting the sweet potato into uniform pieces ensures even cooking.
3. Season and roast sweet potatoes. Drizzle half of the olive oil over the sweet potato cubes. Sprinkle with a pinch of salt and pepper. Toss to coat evenly. Spread them out in a single layer on the baking sheet. Place in the oven and roast for 15 minutes.
   Tip: Avoid overcrowding the pan to allow the sweet potatoes to roast rather than steam.
4. Prepare the asparagus. While the sweet potatoes are roasting, rinse the asparagus and trim off the woody ends (about 1-2 inches from the bottom). Place the asparagus in a bowl and drizzle with the remaining olive oil, salt, and pepper. Toss to coat.
   Tip: Bending the asparagus near the base will naturally snap off the tough ends.
5. Prepare the salmon. Pat the salmon dry with paper towels to help it crisp while baking. Season both sides with salt and pepper. Place the salmon skin-side down (if skin is on) on the baking sheet with the sweet potatoes after the initial 15 minutes of roasting.
   Tip: Drying the salmon helps achieve a better texture during baking.
6. Add asparagus and continue roasting. Add the prepared asparagus to the baking sheet alongside the salmon and sweet potatoes. Roast everything together for another 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
   Tip: Check the salmon at 12 minutes; cooking times may vary depending on thickness.
7. Serve your meal. Carefully remove the baking sheet from the oven. Use a spatula to transfer the salmon, sweet potatoes, and asparagus to a plate. Optionally, squeeze a lemon wedge over the salmon for a fresh, bright flavor.
   Tip: Let the salmon rest for a minute before serving to retain juices.

Pro tips

• Use a meat thermometer to check salmon is cooked to 145°F (63°C) for safety.
• If you want crispier vegetables, broil for the last 2 minutes but watch carefully to avoid burning.