NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tsp olive oil

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

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 place the spears on the baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, 1 teaspoon of olive oil, and a pinch of the sea salt and black pepper.

• 4

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4-5 minutes without moving it to achieve a crispy skin, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

• 9

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