NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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 half of the olive oil and season with a pinch of sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender-crisp and slightly charred.

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 6

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

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

• 8

  Place the salmon skin-side down in the hot pan and press gently with a spatula; sear for 4-5 minutes until the skin is golden and crispy.

• 9

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

• 10

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