NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small 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 half of the olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender-crisp and slightly charred.

• 4

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

• 5

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

• 6

  Place the salmon in the pan and sear for 4 to 5 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes.

• 7

  Plate the salmon alongside the roasted asparagus, garnish with fresh parsley, and finish with a vibrant squeeze of lemon juice.