NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 medium Asparagus spears

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon zest

1 tbsp Lemon juice

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 place the spears on the baking sheet.

• 3

  Drizzle the asparagus with 1 teaspoon of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season the flesh side with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 1 teaspoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 7

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

• 8

  Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 135°F for medium-rare or 145°F for fully cooked.

• 9

  Remove the salmon and asparagus from heat, then plate them together.

• 10

  Garnish with fresh lemon zest and a squeeze of lemon juice before serving.