Ingredients
- 2 small sweet potatoes
- 1 small yellow onion
- 2 tablespoons extra virgin olive oil
- 1 pinch sea salt
- 1 garlic clove, pressed
- 2 teaspoons dry mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh rosemary, chopped
- 1/2 lb fresh asparagus, trimmed
- 2 tablespoons lemon zest (from one lemon)
- 8 ounces salmon fillets, cut into two 4-ounce portions
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