NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp avocado oil

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.25 tablespoons of avocado oil, the minced garlic, and half of the sea salt and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender but still vibrant green.

• 4

  While the vegetables roast, pat the salmon fillets completely dry with a paper towel and season both sides with the remaining sea salt, black pepper, and the dried oregano.

• 5

  Heat the remaining 0.25 tablespoons of avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact, then sear for 4 to 5 minutes until the skin is golden and crispy.

• 7

  Carefully flip the fillets and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

• 8

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