NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Dried dill

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

  Mince the garlic and toss it with the asparagus, 1 teaspoon of olive oil, and a pinch of salt and pepper.

• 4

  Roast the asparagus for 10-12 minutes until tender but still vibrant green.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, and dried dill.

• 6

  Heat the remaining 1 teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan skin-side down and press lightly with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is crispy.

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.