NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive 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 and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until they are tender and slightly charred.

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 6

  Season the salmon on both sides with the remaining sea salt, black pepper, and the garlic powder.

• 7

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

• 8

  Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

• 9

  Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.

• 10

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