NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 1 tsp of olive oil and half of the salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are tender-crisp and slightly charred.

• 4

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

• 5

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

• 6

  Heat the remaining 1 tsp of olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

• 7

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

• 8

  Carefully flip the fillet and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.

• 9

  Transfer the salmon and asparagus to a plate, then finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.