NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with half of the extra virgin olive oil and sprinkle with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 5

  While the vegetables roast, pat the salmon fillet completely dry with a paper towel to ensure a perfect sear.

• 6

  Season both sides of the salmon with the garlic powder and the remaining sea salt and black pepper.

• 7

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

• 8

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to prevent curling.

• 9

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.

• 10

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

• 11

  Plate the salmon alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice over everything.