NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Wild Atlantic Salmon Fillet

180g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Pinch of sea salt and black pepper

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 place them on the baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil, the minced garlic, and a pinch of salt and pepper, tossing to coat evenly.

• 4

  Roast the asparagus for 10-12 minutes until they are tender but still have a slight snap.

• 5

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

• 6

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

• 7

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure a crispy texture.

• 8

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

• 9

  Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.