NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cups asparagus spears

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and toss them on the baking sheet with half of the olive oil and a pinch of the sea salt.

• 3

  Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.

• 4

  Pat the salmon fillet completely dry with a paper towel and season both sides evenly with the remaining sea salt, black pepper, and garlic powder.

• 5

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

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden crust, then flip and cook for another 3 minutes.

• 7

  Arrange the salmon on a plate next to the roasted asparagus and drizzle the fresh lemon juice over the entire dish before serving.