NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

• 7

  Flip the salmon, add the minced garlic to the pan, and cook for another 3-4 minutes until the fish is just opaque in the center.

• 8

  Remove from heat and serve the salmon alongside the roasted asparagus with a fresh squeeze of lemon juice.