NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1.5 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus spears and arrange them on one half of the prepared sheet pan.

• 3

  Place the salmon fillet on the other half of the pan, skin-side down.

• 4

  In a small ramekin, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 5

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

• 6

  Thinly slice the half lemon and layer the rounds directly on top of the salmon fillet.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and bright green.