NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp 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 (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Carefully flip the fillet and cook for an additional 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.

• 9

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