NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cups asparagus spears

0.5 tbsp extra virgin olive oil

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.25 tbsp of olive oil and season with a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.

• 9

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