NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

1 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon in the hot pan and sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until the flesh is opaque.

• 7

  Plate the salmon next to the roasted asparagus and finish the dish with a bright squeeze of fresh lemon juice.