NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon

1.5 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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 toss the spears on the baking sheet with half of the olive oil and a pinch of sea salt.

• 3

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

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 5

  Season both sides of the salmon with the remaining sea salt, black pepper, and garlic powder.

• 6

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

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula; sear for 4-5 minutes until the skin is golden and crisp.

• 8

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

• 9

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