NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) for roasting the asparagus.

• 2

  Rinse the asparagus and trim the woody ends. Place them on a baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil, lemon juice, and add a pinch of salt and pepper. Toss to coat evenly.

• 4

  Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crispy.

• 5

  While the asparagus roasts, pat the salmon fillet dry with paper towels to promote a crispy skin.

• 6

  Season the salmon with a pinch of salt and pepper on both sides.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down.

• 8

  Cook the salmon for about 4-5 minutes without moving it to crisp up the skin.

• 9

  Flip the salmon carefully and cook for an additional 3-4 minutes until the flesh is just opaque and flakes easily.

• 10

  In the final minute of cooking, add the minced garlic to the skillet to lightly sauté and infuse flavor without burning.

• 11

  Remove the salmon and drizzle with the remaining lemon juice if desired.

• 12

  Plate the salmon alongside the roasted asparagus and serve immediately.