NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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 mince the garlic clove.

• 3

  In a bowl, toss the asparagus with 0.5 tbsp of olive oil, the minced garlic, and half of the salt and pepper.

• 4

  Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick or cast-iron skillet over medium-high heat.

• 7

  Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.

• 8

  Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

• 9

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