NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 wedge lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure maximum crispiness.

• 6

  Season the salmon on all sides with the remaining sea salt, black pepper, and garlic powder.

• 7

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 8

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

• 9

  Cook undisturbed for 4 to 5 minutes until the skin is golden and crispy, then carefully flip and cook for another 2 to 3 minutes.

• 10

  Remove from heat and serve the salmon alongside the roasted asparagus with a fresh lemon wedge for squeezing.