Italian Citrus Salmon, Asparagus, and Sweet Potatoes

I am a big believer in listening to my body when it comes to what it needs, and I have been salivating over salmon recently. On my citrus summer kick, I added sliced citrus fruits on my salmon with a side of organic asparagus for some greens, Italian seasoning for flavor, and sweet potatoes for yummy starches. It was a meal that even satisfied my boyfriend, and that has been proven hard to do.

Serves 2
Time: 30 minutes

Ingredients:

2 tsps garlic powder
4 tbsps olive oil
2 small sweet potatoes, diced into one inch cubes and skin left on.
2 6-ounce fillets of fresh salmon, clean and pat dry.
4 types of citrus fruit (I used a one grapefruit, one orange, and one lemon)
- Slice about 4 pieces and juice the rest into a bowl
2 tbsps dijon mustard
4 gloves garlic, minced
2 tsps Italian Seasoning
Black Pepper

Recipe:

Preheat oven to 425*F and line a baking sheet with aluminum foil.
Toss sweet potatoes lightly in 1 tbsp olive oil and garlic powder. Put potatoes on the outside of the baking sheet and bake x 15 minutes.
While the potatoes are baking, whisk citrus juices, 2 tbsps olive oil, minced garlic, dijon mustard, and Italian seasoning. Drizzle approximately 3/4 of the mixture onto the salmon, then add the rest (approximately 1/4) evenly onto the asparagus. Add citrus slices onto the salmon.
Removing the baking sheet from the oven, add asparagus and salmon to the middle. Bake x 15 minutes.
Remove, serve hot, and finish with black pepper.

Enjoy. 🍷