NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus

2.25 tsp 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 large 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 olive oil and a pinch of sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Heat the remaining 1.25 teaspoons of olive oil in a high-quality non-stick skillet over medium-high heat until the oil is shimmering.

• 7

  Place the salmon skin-side down in the hot pan and press down lightly with a spatula; sear for 4-5 minutes without moving it to develop a golden, crispy skin.

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork.

• 9

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