NUTRITION

SERVINGS

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

1.5 cups Asparagus spears, trimmed

1 tablespoon Extra Virgin Olive Oil

0.5 medium Lemon

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the trimmed asparagus spears with half of the olive oil, minced garlic, a pinch of sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender-crisp and slightly charred.

• 4

  While the asparagus roasts, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

• 5

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

• 6

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy exterior.

• 7

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.

• 8

  Plate the salmon alongside the roasted asparagus and squeeze the fresh lemon juice over the entire dish before serving.