NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus

1.5 tsp Extra virgin 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 small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.75 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly browned at the tips.

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

• 5

  Heat the remaining 0.75 tsp of olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan, skin-side up, and sear for 4-5 minutes without moving it to develop a deep golden crust.

• 7

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

• 8

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