NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1 cup asparagus spears

1 tbsp avocado oil

0.5 whole lemon

1 clove garlic

0.25 tsp pink Himalayan salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends of the asparagus and toss them on the baking sheet with 0.5 tbsp of avocado oil, half the salt, and half the pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  Pat the salmon fillet completely dry with a paper towel and season the flesh side with the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is very crispy.

• 7

  Flip the salmon carefully and cook for another 2-3 minutes, adding the minced garlic to the pan for the final minute of cooking.

• 8

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