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

0.5 tsp garlic powder

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 toss the spears with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure the skin becomes perfectly crispy.

• 7

  Sear for 4-5 minutes until the skin is golden, then carefully flip and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

• 8

  Plate the salmon alongside the roasted asparagus and serve immediately with a fresh squeeze of lemon juice over the entire dish.