NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 tsp Garlic powder

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 and toss them on the baking sheet with 1 teaspoon of olive oil, half the sea salt, and half the garlic powder.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining teaspoon of olive oil 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 press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is crispy.

• 7

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily.

• 8

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