NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp 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 with half of the olive oil, garlic powder, and a pinch of the sea salt directly on the baking sheet.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds; sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.

• 9

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