NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tsp Olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 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 the spears on the baking sheet with olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

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

• 7

  Carefully flip the fillet and cook for another 2-3 minutes, or until the salmon is just cooked through and flakes easily with a fork.

• 8

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