NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

10 spears asparagus

0.5 tbsp olive oil

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Wash the asparagus and trim the tough, woody ends off the bottom of the spears.

• 3

  Place the asparagus on the baking sheet and drizzle with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until they are tender and slightly charred at the tips.

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season with the remaining salt, pepper, and garlic powder.

• 6

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

• 7

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy crust.

• 8

  Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is 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.