NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

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 and a pinch of salt and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes on the first side until a golden crust forms.

• 7

  Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.

• 8

  Plate the salmon next to the roasted asparagus and drizzle the entire dish with fresh lemon juice before serving.