NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cups asparagus spears

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 medium lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, minced garlic, and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

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

• 7

  Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

• 8

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