From Blood Sugar Solution Cookbook
Serves 2

1 small sweet potato, peeled and sliced 1/4 inch tick
1 small yellow onion, sliced 1/4 inch thick
2 T extra Virgin Olive Oil
Sea Salt
1 garlic clove, minced
2 t dry mustard
Juice and zest one small lemon
1 T chopped fresh rosemary
8 oz asparagus, trimmed
2 4-oz skin on wild salmon fillets

Preheat oven to 425.  Line a baking sheet with parchment paper.  Place the sweet potato and onion slices on the parchment in a single layer.  Drizzle with olive oil and sprinkle with salt.  Bake for 15 minutes.

Meanwhile, mix the garlic, dry mustard, lemon juice and rosemary to make a paste.  Set aside.

Remove the baking sheet from the oven and place the asparagus on the parchment next to the sweet potatoes and onions.  Sprinkle the lemon zest on the asparagus.  Lay the salmon on top of the asparagus and onions.  Spread the mustard paste on top of the salmon.

Return the sheet to the oven and roast for 12 minutes.  Serve the salmon on top of the asparagus, sweet potatoes and cooked onions.  Any leftovers can be refrigerated for up to 3 days.