Heat oven to 400°F (200°C). Cut the raw potato or sweet potato into small cubes or wedges. Spread on parchment; use part of the listed oil if included, reserving the rest for the pan or dressing. Roast 25–35 minutes, turning once, until fork-tender. No additional oil is included in the nutrition.
Bake the fish on parchment at 400°F (200°C) for about 10–15 minutes, depending on thickness, until the thickest part reaches 145°F. Season with the listed citrus, garlic or herbs, if included.
Prepare the asparagus. Steam or cook in a nonstick pan with a splash of water until tender, about 5–10 minutes; add leafy greens near the end. Use remaining measured cooking oil if included.
Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.
Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate.