NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium lemon

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash the asparagus and trim off the tough, woody ends, then place the spears on one side of the prepared baking sheet.

• 3

  Pat the salmon fillet dry with a paper towel to ensure a better roast and place it on the other side of the pan.

• 4

  Drizzle the olive oil over both the salmon and the asparagus, using your hands or a brush to ensure the asparagus is evenly coated.

• 5

  In a small bowl, combine the dried oregano, garlic powder, sea salt, and black pepper, then sprinkle the mixture evenly over the fish and vegetables.

• 6

  Slice half of the lemon into thin rounds and place them on top of the salmon; squeeze the juice from the remaining half over the asparagus.

• 7

  Bake for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon is opaque and flakes easily with a fork.

• 8

  Remove from the oven and garnish immediately with freshly chopped parsley before serving warm.