NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Salmon fillet

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Extra virgin olive oil

1 cup Asparagus spears

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of extra virgin olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy and golden.

• 4

  Carefully flip the salmon and cook for an additional 3-4 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 5

  While the salmon rests, heat the remaining teaspoon of olive oil in a separate skillet and sauté the asparagus and minced garlic for 3-5 minutes until tender-crisp.

• 6

  In a small glass bowl, whisk together the fresh lemon juice and finely chopped dill to create the sauce.

• 7

  Transfer the salmon and asparagus to a plate and finish by drizzling the lemon-dill sauce over the fish.