NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 slice Lemon

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 and toss the spears on the tray with 0.5 tbsp of the olive oil, a pinch of the sea salt, and a pinch of the black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and the tips are slightly browned and caramelized.

• 4

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season the flesh side with garlic powder, smoked paprika, and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat until the oil is shimmering.

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it until the skin is beautifully crispy and releases easily from the pan.

• 7

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

• 8

  Plate the salmon alongside the roasted asparagus and serve immediately with a fresh lemon slice for a bright, citrusy finish.