Salmon with Roasted Asparagus and Sweet Potatoes

Ingredients

• 4 6oz Salmon fillets
• about 450 g Asparagus
• 2 medium Sweet potatoes
• 3 tablespoons Olive oil
• 2 cloves Garlic
• 1/2 medium Lemon
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wash the 2 medium sweet potatoes and cut them into 2.54 cm cubes. Wash the about 450 g asparagus and snap off the tough ends. Mince the 2 cloves garlic.
3. 3In a large bowl, combine the cubed sweet potatoes and asparagus. Add the 3 tablespoons of olive oil, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on one baking sheet. Place this baking sheet in the preheated oven.
5. 5On a separate baking sheet, arrange the 4 6oz salmon fillets. Squeeze the juice from the 1/2 medium lemon over the salmon fillets.
6. 6Place the baking sheet with the salmon into the oven with the vegetables. Roast the vegetables for 20-25 minutes, or until they are tender when pierced with a fork. Roast the salmon for 12-15 minutes, or until it is opaque and flakes easily with a fork. The internal temperature of the salmon should reach 63°C.
7. 7Carefully remove both baking sheets from the oven. Let the salmon rest for 5 minutes before serving.

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