Ingredients:

4 salmon fillets, skin on

1 bunch asparagus, trimmed

2 large sweet potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Instructions:

Preheat the grill to medium-high heat.

Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Place on a baking sheet and roast in the oven at 400°F for 10-12 minutes, or until tender.

Toss the sweet potato wedges with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Place on a baking sheet and roast in the oven at 400°F for 20-25 minutes, or until tender and crispy.

Season the salmon fillets with salt and pepper. Grill the salmon, skin side down, for 5-6 minutes. Flip the salmon and grill for an additional 2-3 minutes, or until cooked through.

Serve the grilled salmon with the roasted asparagus and sweet potato wedges.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

400 calories

33g protein

34g carbohydrates

16g fat

6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.