NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cups asparagus spears

0.75 tbsp extra virgin olive 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 and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with half of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 6

  Season the salmon on both sides with garlic powder and the remaining sea salt and black pepper.

• 7

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

• 8

  Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to develop a golden crust.

• 9

  Carefully flip the fillet and cook for an additional 3-4 minutes until the salmon is just opaque in the center.

• 10

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