NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp avocado 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 (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 12-15 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 the remaining salt, pepper, and garlic powder.

• 5

  Heat a stainless steel or cast iron skillet over medium-high heat and add the avocado oil.

• 6

  Once the oil is shimmering, place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy, then flip and cook for another 2-3 minutes until desired doneness.

• 8

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