NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tsp ghee

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 rimmed 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 olive oil and half of the salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a crispy sear.

• 5

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

• 6

  Heat the ghee in a cast-iron skillet over medium-high heat until shimmering but not smoking.

• 7

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it to develop a golden crust.

• 8

  Carefully flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

• 9

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