NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 1 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Heat a heavy-bottomed skillet over medium-high heat and add the remaining 1.5 tsp of olive oil.

• 7

  Once the oil is shimmering, place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds.

• 8

  Sear undisturbed for 4-5 minutes until the skin is golden and releases easily from the pan.

• 9

  Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for a perfect medium-rare.

• 10

  Remove the salmon from the pan and let it rest for 2 minutes before serving with the roasted asparagus and a fresh squeeze of lemon juice.