NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus spears

2 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 1 tsp of olive oil and sprinkle with half of the sea salt and half of the black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly browned at the tips.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

• 6

  Heat the remaining 1 tsp of olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil shimmers.

• 7

  Carefully place the salmon in the pan, skin-side up, and sear for 4-5 minutes without moving it to develop a golden-brown crust.

• 8

  Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over the entire dish.