NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Ghee

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Spread the asparagus in a single layer and roast for 10-12 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact; cook for 4-5 minutes until the skin is crispy.

• 7

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

• 8

  Serve the salmon immediately next to the roasted asparagus with a generous squeeze of fresh lemon juice over the top.