NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 tbsp Fresh lemon juice

1 tsp Fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Snap the woody ends off the asparagus and toss the spears on the tray with 0.5 tsp olive oil, 0.125 tsp salt, and 0.125 tsp pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, pat the salmon fillet very dry with a paper towel to ensure a perfect sear.

• 5

  Season the salmon flesh with the garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tsp olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to prevent curling.

• 8

  Sear for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for 2 more minutes until opaque.

• 9

  Serve the salmon immediately with the roasted asparagus, finished with fresh lemon juice and chopped dill.