NUTRITION

SERVINGS

INGREDIENTS

6.7 ounces Salmon Fillet

1.5 cups Asparagus

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and toss with minced garlic, sea salt, and cracked black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining olive oil in a non-stick or cast-iron 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

  Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily.

• 9

  Plate the salmon alongside the roasted asparagus and drizzle everything with fresh lemon juice.