NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1/2 Lemon

1 clove Garlic

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

Pinch Salt

Pinch Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Line a baking sheet with parchment paper and arrange the asparagus and cherry tomatoes. Drizzle with olive oil, season with a pinch of salt and black pepper, and toss to coat.

• 3

  Place the baking sheet in the oven and roast the vegetables for about 10-12 minutes until just tender.

• 4

  Meanwhile, pat the salmon fillet dry with a paper towel. In a small bowl, combine the juice from half a lemon, minced garlic, chopped parsley, chopped dill, a pinch of salt, and black pepper.

• 5

  Brush the salmon fillet generously with the lemon-herb mixture.

• 6

  Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down (if skin is on) and sear for about 2-3 minutes to crisp up the skin.

• 7

  Transfer the salmon (skin-side up) to a baking tray and place it in the preheated oven along with the vegetables for an additional 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.

• 8

  Remove everything from the oven, plate the salmon with the roasted asparagus and cherry tomatoes, and serve immediately.