NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

10 medium Asparagus spears asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp dried dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Snap the woody ends off the asparagus spears and toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of the salt and pepper.

• 3

  Roast the asparagus 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 and season both sides with garlic powder, dried dill, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a deep golden crust.

• 7

  Flip the fillet carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Serve the salmon immediately alongside the roasted asparagus and drizzle everything with the fresh lemon juice.