NUTRITION

SERVINGS

INGREDIENTS

6 ounces Salmon Fillet

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of salt and pepper on the prepared sheet.

• 3

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

• 4

  While the asparagus roasts, pat the salmon fillet 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 skillet over medium-high heat and place the salmon skin-side down in the pan.

• 6

  Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the center is just opaque.

• 7

  Plate the salmon alongside the roasted asparagus and finish with a bright squeeze of fresh lemon juice and a final sprinkle of sea salt.