NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

• 3

  Arrange the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.

• 5

  Heat the remaining half teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

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

• 7

  Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then carefully flip the fillet.

• 8

  Cook for an additional 2 to 3 minutes on the second side until the fish is opaque and flakes easily with a fork.

• 9

  Transfer the salmon to a plate alongside the roasted asparagus and drizzle everything with the fresh lemon juice before serving.