NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1.5 cup asparagus spears

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss them on the baking sheet with half of the avocado oil, sea salt, and black pepper.

• 3

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

• 4

  Pat the salmon fillet completely dry with a paper towel and season both sides with garlic powder, salt, and pepper.

• 5

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it until the skin is golden and crispy.

• 7

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

• 8

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