NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 whole Lemon

1 large Garlic clove

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with the extra virgin olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Place the salmon fillet on the other side of the baking sheet.

• 5

  Mince the garlic clove and finely chop the fresh parsley.

• 6

  In a small bowl, mix the minced garlic, parsley, and dried oregano, then rub the mixture over the top of the salmon fillet.

• 7

  Sprinkle the remaining sea salt and black pepper over the salmon.

• 8

  Slice the half lemon into thin rounds and arrange them over the salmon and asparagus.

• 9

  Roast in the center of the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is crisp-tender.

• 10

  Serve immediately, drizzling any remaining juices from the pan over the fish.