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

1 clove Garlic

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 and place the spears on the baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, olive oil, and a pinch of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Heat a high-quality non-stick skillet over medium-high heat.

• 7

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

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is very crispy and the flesh is cooked halfway up the side.

• 9

  Carefully flip the fillet and cook for an additional 2 to 3 minutes for medium-rare to medium doneness.

• 10

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