NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Broccoli florets

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 medium Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and cut the broccoli into bite-sized florets.

• 3

  Toss the broccoli and asparagus on the baking sheet with half of the olive oil and a pinch of sea salt and black pepper.

• 4

  Roast the vegetables for 12 to 15 minutes until they are tender and slightly charred at the edges.

• 5

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

• 6

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

• 7

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

• 8

  Carefully flip the salmon and cook for another 2 to 3 minutes, or until the center is just opaque and the internal temperature reaches your preference.

• 9

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