NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1.5 cups Asparagus Spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

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

• 3

  Toss the asparagus with half of the avocado oil, minced garlic, sea salt, and black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

• 7

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

• 8

  Flip the salmon and cook for another 2 to 3 minutes until cooked through to your preference.

• 9

  Plate the salmon with the roasted asparagus and drizzle with fresh lemon juice before serving.