NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Trim the woody ends off the asparagus spears and set them aside.

• 3

  Heat the extra virgin olive oil in a high-quality non-stick skillet over medium-high heat until the oil is shimmering.

• 4

  Carefully place the salmon fillet in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.

• 5

  Flip the salmon fillet over and add the asparagus spears to the pan in the space around the fish.

• 6

  Sauté the asparagus and finish cooking the salmon for another 3 to 4 minutes until the fish is opaque and the asparagus is tender-crisp.

• 7

  Remove from the heat, drizzle the fresh lemon juice over the salmon and greens, and serve immediately.