NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and toss the spears on the baking sheet with 0.5 tablespoons of olive oil and half of the sea salt and black pepper.

• 3

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

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat.

• 6

  Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

• 7

  Carefully flip the salmon and cook for another 3 to 4 minutes until it is cooked through and flakes easily with a fork.

• 8

  Mince the garlic and add it to the pan during the final minute of cooking to infuse the oil with aromatic flavor.

• 9

  Plate the salmon alongside the roasted asparagus and finish with a fresh squeeze from the lemon half.