NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat half of the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it until the skin is crispy and golden.

• 4

  Carefully flip the salmon and cook for an additional 3-4 minutes until the center is just opaque and the internal temperature reaches 145 degrees.

• 5

  Remove the salmon from the pan and set it aside on a plate to rest for a few minutes.

• 6

  Add the remaining olive oil to the same skillet and toss in the trimmed asparagus spears.

• 7

  Sauté the asparagus for 4-5 minutes, tossing frequently, until they are tender-crisp and vibrant green.

• 8

  Stir in the fresh lemon juice and lemon zest to coat the asparagus, then serve immediately alongside the seared salmon.