NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemon

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a golden crust, then season both sides with sea salt and black pepper.

• 2

  Trim the woody ends off the asparagus spears and finely mince the garlic clove.

• 3

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

• 4

  Place the salmon skin-side down in the pan and sear undisturbed for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.

• 5

  Carefully flip the salmon and add the asparagus and minced garlic to the empty spaces in the pan.

• 6

  Cook for an additional 3-4 minutes, tossing the asparagus frequently with tongs, until the salmon is opaque and the asparagus is bright green and tender.

• 7

  Remove from heat, squeeze the fresh lemon juice over the entire pan, and garnish with chopped parsley before serving.