NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus

0.5 tbsp extra virgin olive oil

0.5 tbsp ghee

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 baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil and half of the sea salt on the prepared baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, pat the salmon dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

• 5

  Heat the ghee in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.

• 7

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is flaky and cooked to your preference.

• 8

  Serve the salmon immediately alongside the roasted asparagus with a fresh squeeze of lemon juice over the top.