2 small sweet potatoes, sliced 1 small yellow onion, sliced 2 tbsp extra-virgin olive oil Pinch sea salt 1 clove garlic, pressed 1 tsp dry mustard 1 tbsp lemon juice, freshly squeezed 1 tbsp fresh rosemary, chopped 1/2 lb fresh asparagus Zest of 1 lemon 8 oz wild salmon cut into 2 (4-oz) portions
Preheat oven to 425°F. Cut a piece of parchment paper to fit on a cookie sheet, and then lay it on the sheet. Wash the unpeeled sweet potatoes and onions and slice 1/4-inch thick. Put sweet potatoes and onions on the parchment paper in a single layer. Drizzle with olive oil and salt. Bake for 15 minutes.
Meanwhile, mix garlic, dry mustard, lemon juice and rosemary to make a paste, and set aside.
Remove sweet potatoes and onions from oven (keep on the cookie sheet). Place the asparagus on the paper next to the sweet potatoes and onions. Sprinkle the lemon zest and on the asparagus. Lay salmon on top of the asparagus and onions. Spread mustard paste on top of salmon.
Return sheet to oven and roast for 12 minutes. Salmon is done when flesh flakes with gentle pressure.
Recipe courtesy of Dr. Mark Hyman.
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