NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Drizzle the asparagus with half of the olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, pat the salmon fillet dry with a paper towel and season with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

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

• 8

  Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 9

  Remove from heat and top the salmon and asparagus with fresh lemon juice and lemon zest before serving.