- 1 2" red potato, quartered
- 2 tsp olive oil, divided
- 1/4 tsp salt, divided
- 1/2 tsp garlic powder, divided
- 10 asparagus spears
- 6 oz salmon
- Freshly ground pepper
- 1 clove garlic, minced
- 1/4 fresh lemon
- 1/2 cup red grapes
Preheat oven to 450°.
On a large sheet pan lined with foil, toss potato with 1 teaspoon olive oil, a pinch of salt, and half of garlic powder. Roast for 20 minutes.
Meanwhile, toss asparagus with remaining 1 teaspoon olive oil, a pinch of salt, and remaining garlic powder. Sprinkle salmon with remaining salt, pepper, and top with garlic.
Remove sheet pan from oven and move potatoes to one side of sheet pan. Add asparagus and salmon to sheet pan. Roast until salmon is cooked through, for 12 minutes.
Remove from oven and plate. Squeeze fresh lemon over asparagus and salmon. Enjoy with fresh grapes on side.
Serving size: whole recipe; 630 Calories; 23g Total Fat (6g Saturated); 690 mg Sodium; 51g Carbohydrates; 7g Dietary Fiber; 17g Sugar (0g added sugar); 44g Protein