NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1 cup Asparagus spears, trimmed

0.5 cup Cherry tomatoes, halved

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh lemon juice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 2

  Heat half of the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan, skin-side down if applicable, and sear for 4 to 5 minutes until the exterior is golden and crisp.

• 4

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until cooked through, then remove from the pan and set aside on a plate.

• 5

  Add the remaining olive oil to the same skillet along with the minced garlic, asparagus, and cherry tomatoes.

• 6

  Sauté the vegetables for 4 to 6 minutes, stirring occasionally, until the asparagus is tender-crisp and the tomato skins begin to blister.

• 7

  Return the salmon to the skillet, drizzle the entire dish with fresh lemon juice, and serve immediately.