NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp ground turmeric

0.5 whole lemon

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 spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tsp of the olive oil and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender but still slightly crisp.

• 5

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

• 6

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

• 9

  Serve the salmon immediately alongside the roasted asparagus with a generous squeeze of fresh lemon juice over everything.