NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh lemon juice

1 tsp Fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.25 tablespoons of olive oil, 0.25 teaspoons of sea salt, and the garlic powder.

• 3

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

• 4

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

• 5

  Heat the remaining 0.25 tablespoons of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

  Place the salmon in the hot skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4-5 minutes until the skin is crispy and golden, then carefully flip and cook for another 2-3 minutes until opaque throughout.

• 8

  Remove from heat and plate the salmon alongside the roasted asparagus.

• 9

  Drizzle the entire dish with fresh lemon juice and garnish with chopped fresh dill before serving.