NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0 tbsp Extra virgin olive oil

0 tbsp Grass-fed ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the asparagus spears on a baking sheet, drizzle with the olive oil, and sprinkle with half of the sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 4

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

• 5

  Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Place the salmon in the skillet, flesh-side down, and sear for 4-5 minutes without moving it until a deep golden crust forms.

• 7

  Carefully flip the fillet and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.

• 8

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