NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1.5 cups asparagus spears

2 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 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 for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and place them on the baking sheet, tossing with 1 teaspoon of avocado oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a perfect sear.

• 5

  Season the flesh side of the salmon with the garlic powder and the remaining sea salt and black pepper.

• 6

  Heat the remaining 1 teaspoon of avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.

• 7

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to prevent curling.

• 8

  Cook undisturbed for 4 to 5 minutes until the skin is golden and crispy, then carefully flip the fillet and cook for another 2 to 3 minutes until the internal temperature reaches 135°F.

• 9

  Transfer the salmon and roasted asparagus to a plate and finish the dish with a fresh squeeze of lemon juice over the entire meal.