NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

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 and toss the spears with half of the olive oil, half of the sea salt, and half of the black pepper on the baking sheet.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with paper towels to ensure a crispy sear.

• 5

  Season both sides of the salmon with garlic powder and the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers.

• 7

  Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to prevent curling.

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 9

  Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F (63°C).

• 10

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