NUTRITION

SERVINGS

INGREDIENTS

6.5 oz wild-caught salmon fillet

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and place them on the baking sheet, tossing with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes without moving it to ensure the skin becomes perfectly crispy.

• 7

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

• 8

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