NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tbsp Extra virgin olive oil

1 cup Asparagus

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat 0.5 tbsp of olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 3

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.

• 4

  Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the center is just opaque.

• 5

  Remove the salmon from the pan and set aside to rest on a plate.

• 6

  In the same skillet, add the remaining 0.5 tbsp of olive oil and the trimmed asparagus spears.

• 7

  Sauté the asparagus for 4-5 minutes until tender-crisp and slightly charred.

• 8

  Stir in the minced garlic, lemon zest, and lemon juice, tossing for 30 seconds until fragrant.

• 9

  Plate the salmon alongside the asparagus and drizzle any remaining pan juices over the top.