NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 medium lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with a pinch of the sea salt and black pepper.

• 4

  Roast the asparagus for 10-12 minutes until tender but still vibrant green.

• 5

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel to ensure maximum crispiness.

• 6

  Season the salmon on both sides with the remaining sea salt, black pepper, and garlic powder.

• 7

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

• 8

  Place the salmon skin-side down in the pan, pressing gently with a spatula for 30 seconds to prevent curling.

• 9

  Sear for 4-5 minutes without moving it until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes.

• 10

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