NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with the sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large grill pan or non-stick skillet over medium-high heat until shimmering.

• 3

  Carefully place the salmon fillet in the pan, skin-side down, and cook undisturbed for 4 to 5 minutes until the skin is golden and crispy.

• 4

  Add the trimmed asparagus spears to the empty spaces in the pan, tossing them lightly in the oil and sprinkling with the fresh lemon zest.

• 5

  Flip the salmon fillet and cook for an additional 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork.

• 6

  Remove the pan from the heat, drizzle the fresh lemon juice over the salmon and asparagus, and serve immediately while hot.