NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tsp extra virgin olive oil

1 tsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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 the spears with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper directly on the baking sheet.

• 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 and season both sides with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan, skin-side up if applicable, and sear for 4-5 minutes without moving it to develop a golden, crispy crust.

• 7

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

• 8

  Transfer the salmon to a plate alongside the roasted asparagus, drizzle with fresh lemon juice, and garnish with chopped parsley.