NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1.5 cups Asparagus spears

2 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.5 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 and place the spears on the baking sheet, tossing them with 1 teaspoon of olive oil, half the salt, half the pepper, and all of the garlic powder.

• 3

  Spread the asparagus in a single layer and roast for 10 to 12 minutes until tender-crisp and slightly charred.

• 4

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

• 5

  Heat the remaining 1 teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 6

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

• 7

  Sear the salmon for 4 to 5 minutes without moving it until the skin is crispy and releases easily from the pan.

• 8

  Flip the fillet and cook for another 2 to 3 minutes until the internal temperature reaches 145°F for a perfect medium.

• 9

  Serve the salmon immediately alongside the roasted asparagus with a fresh squeeze of lemon over the entire plate.