NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 medium lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.25 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are 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 perfect golden sear.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 8

  Sear the salmon for 4 to 5 minutes without moving it until the skin is crispy, then carefully flip and cook for another 3 minutes.

• 9

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