NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

1 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Dried dill

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus spears and place them on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 teaspoons of avocado oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 10 to 12 minutes until they are tender and slightly browned.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt, pepper, garlic powder, and dried dill.

• 6

  Heat the remaining 0.5 teaspoons of avocado oil in a stainless steel or cast iron 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 fillet and cook for another 3 minutes until the salmon is opaque and flakes easily with a fork.

• 9

  Remove from heat, drizzle with fresh lemon juice, and garnish with lemon zest before serving alongside the roasted asparagus.