NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught salmon fillet

1.5 cups asparagus spears

0.5 tbsp avocado oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

• 2

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

• 3

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.

• 4

  Sear for 4-5 minutes without moving it until the skin is golden and crispy, then flip and cook for another 2-3 minutes until desired doneness.

• 5

  Remove the salmon from the pan and set aside to rest on a warm plate.

• 6

  In the same skillet, add the minced garlic and asparagus spears, sautéing for 3-5 minutes until tender-crisp.

• 7

  Turn off the heat and toss the asparagus with lemon zest and fresh lemon juice.

• 8

  Plate the salmon alongside the zesty asparagus and serve immediately.