NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus spears

1 tsp avocado oil

0.5 whole lemon

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Drizzle the asparagus with half of the avocado oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

• 9

  Plate the salmon alongside the roasted asparagus and serve with fresh lemon wedges for squeezing over the top.