NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 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 and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoons of olive oil and toss with the garlic powder and half of the sea salt.

• 4

  Roast the asparagus for 12 to 15 minutes until it is tender-crisp and slightly browned at the tips.

• 5

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

• 6

  Season both sides of the salmon with the remaining sea salt and the black pepper.

• 7

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

• 8

  Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure the skin remains flat.

• 9

  Sear for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for another 2 to 3 minutes until medium-rare.

• 10

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