NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus, trimmed

1 cup Zucchini, sliced

1 tablespoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a medium bowl, toss the trimmed asparagus and sliced zucchini with half of the olive oil, minced garlic, salt, and pepper.

• 3

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

• 4

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 5

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and the flesh is cooked halfway through.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.

• 8

  Arrange the roasted vegetables on a plate, top with the pan-seared salmon, and finish with a bright squeeze of fresh lemon juice.