I used to cook this long before we ever ate Paleo. It is very good. I got the recipe from a book titled The Ultra-Metabolism by Mark Hyman, M.D.
2 small sweet potatoes
1 small onion
2 tablespoons EVOO
Pinch sea salt
1 clove garlic pressed ( I used two)
2 tsp dry mustard
1 tbsp lemon juice
1 tablespoon chopped fresh rosemary
1/2 lb. fresh asparagus, trimmed
Grated zest of 1 lemon
8oz wild salmon filet cut into two portions
Preheat the oven to 424 degrees.
Cut a piece of parchment paper to fit a shallow baking pan.
Wash the sweet potatoes.
Slice the potatoes and the onions 1/4 inch thickness.
Put the sweet potatoes and onions on the baking sheet in a single layer and drizzle with EVOO. Sprinkle with salt.
Bake 15 minutes.
While the veggies are baking mix the garlic, mustard, lemon juice and rosemary to make a paste.
Remove the sweet potatoes and onions from the oven and place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the asparagus with the lemon zest.
Lay the salmon on top of the veggies and cover with the mustard paste. Return the dish to the oven and bake another 12 to 15 minutes until done. Fish will be flakey when it is done.