NUTRITION

SERVINGS

INGREDIENTS

8 oz Pink Salmon Fillet

200g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

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 place them on the baking sheet, drizzling with half of the olive oil and a pinch of sea salt.

• 3

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

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season with 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 down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

• 7

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.

• 8

  Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice and a sprinkle of lemon zest.