NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

10 medium asparagus spears

1.5 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tsp of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred.

• 5

  While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, dried dill, and the remaining salt and pepper.

• 6

  Heat the remaining 1 tsp of olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan, skin-side down, and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Carefully flip the salmon and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over the entire dish.