NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp ghee

1 cup asparagus spears

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure a crispy sear, then season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Melt the ghee in a large non-stick skillet over medium-high heat until it shimmeringly coats the bottom of the pan.

• 3

  Place the salmon in the skillet, skin-side down, and press gently with a spatula; sear for 4 to 5 minutes until the skin is golden and releases easily.

• 4

  Flip the fillet and toss in the trimmed asparagus spears, halved cherry tomatoes, and minced garlic into the open spaces of the pan.

• 5

  Sauté the vegetables for 3 to 4 minutes while the salmon finishes cooking through, ensuring the garlic becomes fragrant but not burnt.

• 6

  Remove from heat, squeeze fresh lemon juice over the entire dish to brighten the flavors, and serve immediately while the salmon is flaky and moist.