NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tsp ghee

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender yet still vibrant green and slightly charred.

• 4

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

• 5

  Heat a stainless steel or cast iron skillet over medium-high heat and add the ghee until it begins to shimmer.

• 6

  Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact and a crispy skin.

• 7

  Sear the salmon for 4-5 minutes without moving it, then carefully flip and cook for another 2-3 minutes until the center is just opaque.

• 8

  During the last minute of cooking, add the minced garlic to the pan and spoon the melted garlic-ghee over the fish to infuse it with flavor.

• 9

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