NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F 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, sea salt, black pepper, and garlic powder.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Place the salmon in the pan and sear for 4-5 minutes until the bottom is golden and crispy.

• 7

  Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

• 8

  In a small bowl, whisk together the lemon zest, lemon juice, and fresh dill.

• 9

  Plate the salmon alongside the roasted asparagus and drizzle the lemon-dill mixture over the top before serving.