NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus spears and spread them out on one side of the prepared baking sheet.

• 3

  Place the salmon fillet on the other side of the baking sheet, skin-side down.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.

• 5

  Drizzle the lemon-herb mixture evenly over both the salmon and the asparagus, using a brush or spoon to ensure the salmon is well coated.

• 6

  Season the entire sheet pan with sea salt and freshly cracked black pepper.

• 7

  Slide the baking sheet into the oven and bake for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon is opaque and flakes easily.

• 8

  Remove from the oven and garnish with a sprinkle of freshly chopped parsley before serving immediately.