NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  Toss the asparagus with half of the olive oil, minced garlic, and a pinch of salt and pepper.

• 4

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

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

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

• 7

  Place the salmon in the pan skin-side up and sear for 4-5 minutes without moving it to develop a golden-brown crust.

• 8

  Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 9

  Plate the salmon alongside the roasted asparagus, finishing with a fresh squeeze of lemon juice and a sprinkle of chopped parsley.