NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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 with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the salmon fillet evenly with the remaining sea salt, black pepper, and the dried oregano.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is golden and the center is cooked through.

• 6

  In a small bowl, whisk together the lemon zest, lemon juice, and minced garlic to create the glaze.

• 7

  Remove the salmon from the heat, drizzle with the lemon-garlic glaze, and serve immediately alongside the roasted asparagus.