NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

1 cup asparagus

1.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tsp of olive oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender but still vibrant green.

• 4

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

• 5

  Heat the remaining 1 tsp of olive oil in a non-stick or cast-iron skillet over medium-high heat.

• 6

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

• 7

  Carefully flip the salmon and sear for another 2 to 3 minutes until the internal temperature reaches 145°F and the flesh is opaque.

• 8

  Remove from heat and zest half of the lemon over the salmon and asparagus, then squeeze the juice over the entire plate before serving.