NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic clove

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody, fibrous ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the salmon fillet dry with a paper towel to ensure a better roast and place it on the other side of the sheet.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.

• 5

  Drizzle the lemon-herb mixture evenly over both the salmon and the asparagus, using a brush or your hands to ensure the asparagus is well coated.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 7

  Bake for 12 to 15 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and the asparagus is tender-crisp.

• 8

  Remove from the oven and garnish with finely chopped fresh parsley before serving immediately.