NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.5 whole Lemon

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 0.5 tbsp of olive oil and sprinkle with half of the sea salt and black pepper; toss to coat evenly.

• 4

  Roast the asparagus in the oven for 12-15 minutes until they are tender and slightly charred at the tips.

• 5

  While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, smoked paprika, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the hot pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.

• 9

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