NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.25 tbsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried dill

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with half of the sea salt and black pepper.

• 2

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

• 3

  Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 4

  Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork, then transfer to a plate.

• 5

  In the same skillet, add the asparagus spears and minced garlic, sautéing for 4 to 5 minutes until tender-crisp and bright green.

• 6

  Turn off the heat and stir in the lemon juice, lemon zest, dried dill, and the remaining salt and pepper to coat the asparagus.

• 7

  Plate the zesty asparagus and top with the pan-seared salmon fillet to serve.