NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp extra virgin olive oil

0.5 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Toss the asparagus spears with a pinch of salt and pepper, then roast on a sheet pan for 10-12 minutes until tender.

• 2

  Finely mince the parsley, cilantro, and garlic. Combine them in a small bowl with 0.5 tbsp olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

• 3

  Pat the salmon fillet completely dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 4

  Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.

• 5

  Place the salmon in the pan, skin-side up. Sear for 4-5 minutes without moving it to develop a golden-brown crust.

• 6

  Flip the fillet carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• 7

  Plate the salmon alongside the roasted asparagus and spoon the fresh chimichurri generously over the fish before serving.