NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin 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 and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus in the oven for 10 to 12 minutes until tender but still slightly crisp.

• 4

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

• 5

  Heat the remaining olive oil in a non-stick 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 golden crust, then flip and cook for another 2 to 3 minutes.

• 7

  Remove from heat, squeeze the fresh lemon juice over the salmon and asparagus, and serve immediately.