NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus

1 tsp Extra virgin olive oil

1 tsp Ghee

0.5 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the trimmed asparagus with the olive oil, minced garlic, and half of the sea salt and black pepper directly on the baking sheet.

• 3

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

• 4

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

• 5

  Heat the ghee in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon skin-side down in the pan and sear undisturbed for 4-5 minutes until the skin is golden and releases easily from the pan.

• 7

  Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

• 8

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