NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and a pinch of the sea salt and black pepper, then roast for 10-12 minutes until tender.

• 4

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

• 5

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

• 6

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

• 7

  Carefully flip the salmon fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  In a small bowl, whisk together the fresh lemon juice, lemon zest, and minced garlic.

• 9

  Remove the salmon and asparagus from the heat, plate them together, and pour the lemon-garlic mixture over the salmon before serving.