NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught salmon fillet

0.5 medium yellow potato

2 tsp extra virgin olive oil

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cubed yellow potato with 1 tsp extra virgin olive oil, 0.25 tsp garlic powder, and half of the sea salt.

• 2

  Roast the potato on a parchment-lined tray for 20-25 minutes until the edges are golden and crispy.

• 3

  Season the wild-caught salmon fillet with the remaining sea salt and 0.25 tsp black pepper on both sides.

• 4

  Heat the remaining 1 tsp extra virgin olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for 3 more minutes.

• 6

  During the last 3 minutes of salmon cooking, add the asparagus spears to the pan to lightly sauté until they are bright green and tender.

• 7

  Plate the salmon and potatoes, finishing the dish with 1 tbsp lemon juice drizzled over the fish and greens.