NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp 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 (200°C) and line a small baking sheet with parchment paper.

• 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 season with a pinch of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.

• 6

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

• 7

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

• 8

  Carefully flip the fillet and cook for another 3-4 minutes until the salmon is cooked through 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.