Recipe Overview

A complete sheet pan dinner featuring wild-caught salmon, roasted asparagus, cherry tomatoes, and turmeric-spiced sweet potatoes. Designed for muscle repair, heart health, and anti-inflammatory benefits.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cooking Difficulty: Easy
Servings: 2

Ingredients

Protein & Veggies

• 2 wild salmon fillets (6 oz each)
• 1 bunch asparagus (trimmed)
• 1 cup cherry tomatoes
• 1 sweet potato (cubed)
• 2 tbsp olive oil

Seasonings

• 4 garlic cloves (minced)
• 1 lemon (zested + juiced)
• 1 tsp smoked paprika
• ½ tsp turmeric (anti-inflammatory boost)
• Sea salt & black pepper

Collagen Pesto

• 2 tbsp basil pesto
• 1 scoop unflavored collagen peptides
• 1 tbsp lemon juice

Professional Chef-Level Instructions

Prep Work

1. Vegetables: Toss sweet potatoes with 1 tbsp olive oil, turmeric, salt, and pepper. Spread on half of a sheet pan.
2. Salmon: Pat dry. Make shallow slits in skin (prevents curling).

Cooking

1. Roast Potatoes: Bake at 425°F (220°C) for 10 minutes.
2. Add Remaining Ingredients:
   • Toss asparagus and tomatoes with garlic, lemon zest, paprika, and remaining oil. Arrange beside potatoes.
   • Place salmon skin-side down on pan. Brush with lemon juice.
3. Finish Roasting: Bake 12-15 minutes until salmon flakes easily and potatoes are tender.

Sauce & Serve

1. Collagen Pesto: Whisk pesto, collagen, and 1 tbsp lemon juice. Drizzle over salmon.

Detailed Nutrition Facts (per serving)

Values include collagen; based on wild salmon and olive oil.

Variations & Substitutions

• Vegan: Swap salmon for 14 oz extra-firm tofu + 2 tbsp nutritional yeast.
• Low-Carb: Replace sweet potato with 2 cups cauliflower florets.
• Extra Carbs: Add ½ cup cooked quinoa or farro.
• Dairy-Free Pesto: Use kale-walnut pesto (blend kale, walnuts, garlic, lemon).

Pro Tips & Tricks

1. Crispy Salmon Skin: Press fillets skin-down with spatula for first 5 minutes.
2. Collagen Hack: Mix collagen into room-temperature pesto to prevent clumping.
3. Meal Prep: Double recipe; store components separately for 3 days. Reheat salmon gently.
4. Flavor Boost: Add capers or 1 tsp anchovy paste to pesto.

How to Serve

• Hot: Serve immediately with lemon wedges and microgreens.
• Gourmet Style: Plate over cauliflower purée; garnish with toasted pine nuts.
• Pairings: Pair with iced green tea (antioxidants) or dry Riesling (cuts richness).

How to Store

• Fridge: Store components in airtight containers for up to 3 days.
• Freezer: Freeze cooked salmon (without pesto) for up to 1 month. Thaw overnight.

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