NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, minced garlic, and a pinch of salt and pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4 to 5 minutes without moving it, until the skin is golden and crispy.

• 8

  Flip the fillets and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 9

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