NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

10 spears Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with half of the avocado oil and season with a pinch of salt and pepper, tossing to coat evenly.

• 4

  Roast the asparagus for 10 to 12 minutes until tender-crisp and slightly charred.

• 5

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

• 6

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a squeeze of fresh lemon juice and a touch of flaky sea salt.