NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Lemon zest

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 tough, woody ends off the asparagus spears and arrange them in a single layer on one side of the prepared baking sheet.

• 3

  Place the salmon fillet on the other side of the baking sheet, skin-side down.

• 4

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

• 5

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

• 6

  Slide the baking sheet into the oven and roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.

• 7

  Remove from the oven and serve the salmon immediately alongside the tender-crisp asparagus with an optional extra squeeze of lemon.