NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

4 oz shrimp

0.5 tbsp olive oil

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.

• 3

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

• 4

  Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes have just begun to blister.

• 5

  While the vegetables roast, pat the salmon and shrimp dry with a paper towel and season both sides with smoked paprika and the remaining salt and pepper.

• 6

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

• 7

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

• 8

  Flip the salmon, then add the shrimp and minced garlic to the pan, cooking for an additional 2 to 3 minutes until the shrimp are opaque and the salmon flakes easily.

• 9

  Squeeze the fresh lemon juice over the seafood in the pan to deglaze and create a light sauce.

• 10

  Plate the roasted vegetables and top with the pan-seared salmon and zesty shrimp, drizzling any remaining pan juices over the top.